clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Idaho Sunrise


  • 1 large baked potato (already baked)
  • 2 eggs
  • 2 slices bacon, cooked & crumbled*
  • 1/21 Tbsp butter, melted or olive oil
  • grated cheese*
  • chives or green onions
  • salt & pepper


  1. Slice the potato in half lengthwise, and carve out bowl shape using a spoon. Discard what you’ve scooped out. Try to only leave a small border around the edges of the potato so you have plenty of room for the egg. Brush the inside and outside of the potato with butter. Sprinkle with salt and pepper. Crack an egg into each half and sprinkle with bacon and cheese.
  2. Bake at 350 degrees for 20-25 minutes, depending on how firm you want your yolk. Mine was soft at 20, and Michael’s was firmly cooked through at 25. Garnish with additional toppings or salt and pepper, as desired.


*For a gluten-free version, double-check that your bacon is gluten free. I like Hormel Naturals Uncured bacon, which has the added benefit of no nitrates or nitrites. For a dairy free option, sub olive oil for the butter and skip the cheese.