Breakfast/ Healthy

Idaho Sunrise (Potato Bowls with Baked Eggs, Bacon and Cheese)

A simple recipe for Idaho Sunrise, baked eggs, bacon and cheese in potato bowls. Ready in under 30 minutes for a nice, hearty breakfast.

So Idaho Sunrise. Don’t even ask me why it’s called that. All I know is I was won over when I saw baked potato bowls filled with eggs, bacon and cheese. I mean, come on. Eggs, bacon, cheese. Potato bowl.

A simple recipe for Idaho Sunrise, baked eggs, bacon and cheese in potato bowls. Ready in under 30 minutes for a nice, hearty breakfast.

If you’re wondering why I haven’t had any breakfast stuff up on the blog till now, it’s because I don’t usually eat breakfast. Call me weird. I’m one of those people whose stomach takes awhile to wake up. Try and stuff it with food and it’s not going to be happy. So all my breakfasty stuff from here on out will be brunch for me. Or linner. Or brinner. If we’re being perfectly honest, I’m more of the brunch, linner and dupper kind of person. But don’t let my weird eating habits stop you. Pop this one in the oven in the morn and you’ll be eating breakfast like a champ.

A simple recipe for Idaho Sunrise, baked eggs, bacon and cheese in potato bowls. Ready in under 30 minutes for a nice, hearty breakfast.

All you need to do is bake some potatoes  (lazy me did it in the microwave) and chop off the top. Imagine the potato divided into thirds lengthwise. Chop off that top third of the potato. Then you hollow it all out by scooping out that mashed potato goodness with a spoon. Save it for later! We don’t waste in my household. Then you dump in some butter, cheese, an egg and top it with bacon bits, more cheese and some parsley. All done! Well, not really. You still need to bake it first.

A simple recipe for Idaho Sunrise, baked eggs, bacon and cheese in potato bowls. Ready in under 30 minutes for a nice, hearty breakfast.

I don’t know about you but I LOVE my eggs runny. So I baked it in the oven for 20 minutes to get that runniness. If runny yolks scare you, add on another 5 minutes or so for it to be nice and solid. A good way to tell if it’s done overall is when the egg whites set.

So what do we do with the leftover mash? I used whatever leftover bacon bits, parsley and cheese I had and mixed it all together as a side of mashed potatoes. YUM.

Waste not.

A simple recipe for Idaho Sunrise, baked eggs, bacon and cheese in potato bowls. Ready in under 30 minutes for a nice, hearty breakfast.

And what did I do with the tops? After toying around with the idea of making cute little lids with them, I decided to eat them instead. I spread a mixture of cucumber dill sour cream on it. Reaaaally good. If you don’t have any of that, you can go with cream cheese. Point is, we are using every single part of these potatoes and getting a pretty hefty breakfast. Win win.

A simple recipe for Idaho Sunrise, baked eggs, bacon and cheese in potato bowls. Ready in under 30 minutes for a nice, hearty breakfast.

Now these potato bowls could have been prettier but I may have understuffed them a little. And since we’re on the topic of stuffing, these potato bowls are really filling. I didn’t even manage to finish one but in hindsight I did get a bag of jumbo russet potatoes.  Anyway, don’t underestimate a single potato per person, it’s really really filling. And there’s the mashed potatoes as well. And a slice of toast if you want to throw that in too.

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A simple recipe for Idaho Sunrise, baked eggs, bacon and cheese in potato bowls. Ready in under 30 minutes for a nice, hearty breakfast.

Idaho Sunrise

  • Author: The Cooking Jar
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 2 1x


  • 2 large russet potatoes, baked
  • 1 tablespoon butter, divided
  • 2 eggs
  • Salt and pepper to taste
  • 3 bacon strips, chopped
  • 4 tablespoons cheddar cheese, shredded
  • 2 tablespoons fresh parsley, chopped


  1. Lay the baked potato on its side and slice off the top third of the potato
  2. Hollow out the potato with a spoon to make a bowl
  3. Add 1/2 tablespoon of butter to each potato bowl and follow with some shredded cheese
  4. Gently break an egg into each bowl
  5. Season with salt and pepper to taste
  6. Top with bacon bits, cheese and parsley. Save some cheese, bacon and parsley for the potato filling
  7. Bake at 350 degrees F for 20-25 minutes or until the egg whites are set
  8. Use the leftover bacon bits, parsley and cheese and mix with potato filing, mashing with a fork. Heat briefly in the microwave to melt the cheese
  9. Dish and serve hot


Here’s a guide on how to bake your potato 3 different ways!

Inspired by Gimme Some Oven

Idaho Sunrise Nutrition



  • Reply
    Dedy@Dentist Chef
    July 22, 2014 at 1:25 AM

    wow, this is an awesome idea!!!
    i think u’m gonna have this for breakfast right before go to my clinic, but i’m gonna using potato and sweet potato too
    awesome photograph too my friend….

    • Reply
      The Cooking Jar
      July 26, 2014 at 9:14 PM

      Using sweet potatoes is a GREAT idea! 🙂 Thanks, Dedy.

  • Reply
    Muna Kenny
    July 22, 2014 at 5:49 AM

    Yum yum! If someone makes this for me as breakfast, that person will be my best friend for ever and ever and ever …
    I indulge in great breakfast on weekends, and I know what I’ll be making this coming weekend. I love runny eggs too 🙂

  • Reply
    Annie @Maebells
    July 22, 2014 at 10:21 AM

    Beautiful photos Farah! You totally have me craving potatoes and eggs! 🙂 This is such a good idea for a quick dinner, I can’t wait to try!

  • Reply
    Connie @ Sprig and Flours
    July 23, 2014 at 12:59 AM

    This looks delicious! My boyfriend doesn’t have much of an appetite in the morning either, so I just toss a couple of pieces of fruit in his mouth until his stomach is happy (:

    • Reply
      The Cooking Jar
      July 23, 2014 at 12:35 PM

      The imagery you gave me made me laugh so hard. 🙂

  • Reply
    August 11, 2014 at 1:57 PM

    These look SO good! I can’t wait to give them a try! Thanks for the recipe 🙂

    • Reply
      The Cooking Jar
      August 11, 2014 at 10:58 PM

      Absolutely, Samantha! Very welcome and I hope you like them! 🙂

  • Reply
    August 14, 2014 at 1:37 PM

    So I have to admit. Most of the time when I follow a Pinterest link to a recipe, I tend to skip over the blogging part as most just aren’t that interesting. Maybe they lack personal connection, I don’t really know. But just the first few lines of your post had me hooked. I’m definitely a Brinner, linner kind of gal. Lol

    Anyway. This recipe sounds amazing. Can’t wait to try it. I’m hoping my munchkins (3 young boys who are always “starving” will enjoy it too. Definitely a recipe that should fill them up! (For at least 30 mins anyway.

    • Reply
      The Cooking Jar
      August 14, 2014 at 5:09 PM

      We are all guilty of that. Sometimes you just want to get to the recipe, right? I do it all the time. But there are people who like a good read so I try to write a good one. I loved hearing you enjoyed it. Also, I may or may not have made dupper up. I have yet to Google it. It’s okay to make up words when you’re already breaking the rules of scheduled eating, right? 🙂 Hope it hits the spot for your boys!

  • Reply
    Alexis @ Upside Down Pear
    October 2, 2014 at 10:43 AM

    I can’t believe it’s taken me so long to find these! They’re like the perfect Sunday morning breakfast. Eggs and potatoes are probably the best breakfast in my mind. I’m not really one for sweet mornings. Drizzle some hot sauce on top and I’m all set!

    • Reply
      The Cooking Jar
      October 3, 2014 at 2:19 PM

      I love how you think with the hot sauce. I’m starting to binge on hot sauce lately but never thought it would go with this! I do not have a sweet tooth at all so my stuff is generally very savory.

  • Reply
    October 21, 2014 at 8:42 AM

    Can you cook the whole thing in the microwave? rather than 30 minutes in the oven?

    • Reply
      The Cooking Jar
      October 21, 2014 at 1:47 PM

      I would think you can but I read that the texture of the egg won’t be the same as cooking it on the stove. Since different microwaves have varying power, I would suggest doing it in increments of 15-30 seconds and checking every time until the whites are fully cooked. It shouldn’t take too long.

  • Reply
    February 24, 2015 at 9:33 AM

    I am thinking about making these for a birthday breakfast but want to prep the day before. Do you think I could cook the potatoes the day before and take them out of the fridge the next morning and fill?

    • Reply
      The Cooking Jar
      February 24, 2015 at 5:30 PM

      You can absolutely do this, Dustee. Just make sure the potatoes are nicely warmed up while the egg bakes! Happy birthday to your loved one 🙂

  • Reply
    The Cooking Jar
    May 9, 2015 at 3:28 PM

    The potatoes are baked and you can do this several ways. In the oven or in the microwave. I tend to do it in the microwave these days for faster results. Here’s a good article on how to do it!

  • Reply
    November 16, 2015 at 12:43 PM

    I’m wondering, it’s probably possible but I figured it would save time to ask, what would be tips for using microwave rather than the oven?

    • Reply
      November 16, 2015 at 12:45 PM

      Nevermind, I just saw the post above the one I made.

      • Reply
        November 16, 2015 at 1:08 PM

        And I can’t edit them…….

        I’ll try a microwaved potato in the morning, open it up, add ingredients then microwave it a little longer to cook the eggs.

        • Reply
          The Cooking Jar
          November 16, 2015 at 2:24 PM

          Don’t worry about it, Brian. You just gave me to idea to include that guide in the main recipe so people can get to it easier. Thank you! I haven’t tried the actual baking of the egg in the potato bowls in the microwave, actually never tried microwaving eggs! Let me know how it turns out for you?

          • Brian
            November 17, 2015 at 2:00 PM

            It actually worked pretty good. Put the potato in the microwave as usual and when it was almost done, I prepared the eggs. Be mindful not to use too much, 2 jumbo eggs was too big for the potato that I made. Having to scoop out a bowl from the potato was’t that big of a deal but I could have just saved it and added it to the meal. The egg was a little awkward at first but I soon realized to stir the scrambled egg in 30 second increments and it came out fine after 3 sessions.

            I took a picture of it but not sure how to get it to you.

  • Reply
    November 16, 2015 at 11:55 PM

    OK, sounds good I just have to wake up early enough to remember. I’ve seen those scrambled egg cookers for the microwave on TV but haven’t tried it myself either. It will be a learning experience for both of us.

    • Reply
      The Cooking Jar
      November 17, 2015 at 2:18 PM

      Sent you an email where you can send me the pic, if you like!

  • Reply
    December 16, 2015 at 7:55 PM

    What else could you serve along with this? (:

    • Reply
      The Cooking Jar
      December 19, 2015 at 11:22 PM

      I would say baked beans, but that’s just because I love the tomato sauce they come in. It’s a nice contrast of flavors.

      • Reply
        March 20, 2016 at 10:41 AM

        I was thinking of frying the inside of the potato to make fried potato cakes and dip them in the yolk! Yum!

  • Reply
    March 25, 2016 at 10:46 PM

    It’s called an Idaho sunrise because Idaho is the potato state! This is a great recipe, coming from a born and raised Idahoan, thanks for posting!

    • Reply
      The Cooking Jar
      March 29, 2016 at 5:04 PM

      Glad to get the stamp of approval from an Idahoan! And always fun to know origin stories behind a recipe 🙂

  • Reply
    May 11, 2016 at 4:04 PM

    I love the look & the ingredient list, sounds like it would be really good,….except for that runny egg part. I think that I’d scramble the egg with the bacon, cheese, and seasonings, and then pour it into the potato. Then cook thoroughly. Would like to try these when camping.

    • Reply
      The Cooking Jar
      May 23, 2016 at 3:47 PM

      It’ll work that way too. Enjoy it if you ever do try it out, Jane. And good luck!

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