Aren’t they cute? Little baked potato boats with a baked egg, bacon, AND CHEESE! Oh my. These little guys are soooooo super easy to throw together. And they are crazy filling. Even Logan only ate one. Should I repeat that? He only ate ONE. And him eating ONLY one of something is two shakes away from it being the end of times. But they are just THAT filling.
If we start from the top – you just need to have few baked potatoes on hand to get this breakfast started. You can bake them the night before if you don’t have any leftovers hanging around, to save time in the morning. When ready to prepare, you are going to slice the top third of the baked potato off. You can give that a toss, or just nom on it if that’s your thing. Followed by carving out the center of your potato (with a spoon) to prep it for eggy, bacony, cheesey goodness.
We are about to make this potato so very happy. For the record though, however much potato you remove will determine how much or how little you will be able to stuff into your potato. It’s important to start with your egg to make sure that it of all other ingredients will fit. Otherwise… you end up handing Logan a potato which he fills over half way with bacon and cheese… and then oh surprise! Where are you going to put that egg my friend? So egg first.
Now you only need to cook your potato/egg until the egg whites have set, meaning no jiggly jiggly. This will give you a delicious runny egg. Egg yolk everywhere. Om nom nom. The eggs shown in these pics are actually on the more well done side. It’s what Logan was feeling at the time, so he asked and he received. Personally, I’d go all runny egg, but that’s me.
When my perfect, cute, little Idaho Sunrise came from the depths of the oven, I smacked a good ‘ole dollop of sour cream and then chive’d the heck out of it. Sort of like it was a normal baked potato. But it’s not, because it’s breakfast people!
So all that potatoyness you removed when hallowing/carving out your potato, don’t you dare throw that out. Oh my, I have words for any potato thrower outer. Just mash that potatoyness up, add a little butter, microwave to reheat (if need be) and top with any extra cheese or bacon. It’s like a personal bowl of loaded mashed potatoes. Eeeeeeee. Really, you can’t go wrong with potatoes, there is just no way. It’s a potato. *Disclosure, I am Irish, so my potato love runs deep. Very. Deep.
Well that’s another wrap on a great breakfast option… that is super easy AND filling. I dare you to eat more than one!
- 3 large russet potatoes, baked
- 1 tablespoon butter, cut into 3 even pieces
- 3 large eggs
- 1-3 turkey bacon strips, cooked and chopped
- shredded cheddar or mozzarella cheese
- garlic powder (optional)
- optional toppings: chives, sour cream, additional bacon and/or cheese
- Preheat oven to 350 degrees.
- Take one baked potato at a time and lay it on it’s side. Next carefully with a knife remove the top third of each potato.
- With a spoon hollow out the middle of each baked potato creating a boat/bowl, leaving the sides as thick or thin as you like.
- Place one piece (1/3 tablespoon) of butter, followed by gently breaking one egg into each potato. Top each potato with desired amount of bacon and cheese. Season with garlic powder, salt and pepper (if desired).
- Place potatoes on a baking sheet and bake 20-25 minutes, or until egg whites have set. Serve immediately.