About This Idaho Sunrise Recipe
Alright, so why Idaho Sunrise? It could mostly be diner talk, but the name may also have been a nod to the large russet potatoes cultivated in Idaho, the largest producer of potatoes in the US.
Whatever be the reason, the name does this dish justice. Easy to make, filling, and absolutely delicious, this is an all-star recipe in an edible breakfast bowl.
Potatoes are a staple food in most kitchens. Mashed, roasted, baked, boiled, fried, there is no limit to how you can cook potatoes. And eggs are another staple. As is bacon. These are simple breakfast foods that we are all very familiar with. So, when you bring them together, you get to create something original, unique, and an unmistakable hit with kids and adults alike.
And don’t let it be limited to breakfast. It’s a balanced meal that also makes for the perfect brunch or even dinner.
What You Need for This Idaho Sunrise Recipe
- Potatoes: The preferred potatoes for this recipe are Idaho or russet potatoes as they are fleshier, making them suitable for baking and mashing.
- Eggs: Depending on the size of the potatoes, I suggest using medium to large eggs.
- Shredded Cheese: I have used shredded mozzarella and cheddar, but any melting cheese like Gouda, Muenster, or Swiss cheese would be good.
- Bacon: I like to use streaky bacon because it has a good amount of fat and crisps to perfection.
- Bacon: I like the crispness of the bacon, but you can also substitute it with diced ham or crumbled sausages. If you want a vegetarian version, you can use chopped peppers, mushrooms, or any other vegetables with some crunch.
- Cheese: Any melting cheese would do, but you can also use vegan cheese options like coconut Gouda cheese or cashew mozzarella cheese.
What Should I Do With The Extra Potato Mixture?
Don’t throw it away! This extra potato mixture can be used for making potato pancakes mixed with eggs or can be stirred into soups, chowders, and casseroles. You could even have it as a side dish with different additions of your choice.
Can I Prepare These Potatoes In Advance?
Yes, you can. Bake the potatoes a day before and place them in the fridge until you’re ready to assemble and bake them. If you want to bake the entire dish a day earlier, including the mixture and the eggs, you can do that too. Just remember, the eggs will continue to cook when you reheat the potatoes.
Idaho Sunrise: Egg-Stuffed Baked Potatoes with Bacon & Cheese
This super delicious recipe is super easy to make too. Whether you’re hosting a brunch or want a hearty snack, Idaho Sunrise is the soul food you never knew you wanted.
Yield: 1 serving (2 baked potatoes)
How To Make Idaho Sunrise Step By Step
Preheat the oven to 250℃ (482℉).
Wrap each potato in aluminum foil and bake for around 1 hour, or until fork-tender.
In the meantime, prepare the bacon. Place the bacon strips in a pan with some oil and cook over low heat. When the bacon starts to buckle and curl, turn each slice to cook on the other side. Keep flipping and turning the bacon so that it browns evenly. When the bacon is crispy, remove the strips from the pan onto a paper towel, and then cut them into small pieces.
Once the potatoes are done, let them cool. Then, lay the potatoes on their side and cut about one-third of the top of each potato, almost like a lid, and remove it.
Use a spoon to scoop out most of the inside to make a “bowl,” leaving the potato as thin or thick as you’d like, and transfer the scooped potatoes to a bowl.
Add some shredded cheese, a little bit of butter, crispy bacon, salt, and pepper to the scooped out potatoes and mix well.
Not necessary, but you can also brush the inside of the potato bowl with butter or bacon fat for added flavor! Then, transfer the potato mixture back into the hollowed-out potatoes, filling just around half a spoonful in each potato. Top with some shredded cheese and crispy bacon, filling each potato about 3/4 full.
Gently crack an egg into each potato, careful not to break the yolk. Add some more crispy bacon and more shredded cheese on top of the eggs.
Place the potatoes on a baking sheet and bake at 180℃ (350℉) for about 10-15 minutes until the egg whites have set and the yolks are still runny. If you don’t like a runny yolk, bake for another 5 minutes.
Remove from the oven and sprinkle with fresh chopped parsley. (optional)
If you want to make these baked potatoes quickly, you can cook the potatoes in the microwave. Prick the potatoes with a fork to allow steam to escape. Place them on a plate and cook on full power in the microwave for 5 minutes. Turn over and cook for another 5 minutes. Keep microwaving the potatoes until they are fork-tender.