Idaho Sunrise

Idaho Sunrise
  • 2 large russet potatoes
  • olive oil
  • 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. Preheat the oven to 425°F. Rub the potatoes with olive oil, sprinkle them with salt and pepper, and prick them with the tines of a fork. Wrap in foil and bake for 45-60 minutes.
  2. Lay the baked potato on its side and slice off the top third of the potato
  3. Hollow out the potato with a spoon to make a bowl
  4. Add ½ tablespoon of butter to each potato bowl and follow with some shredded cheese
  5. Gently break an egg into each bowl
  6. Season with salt and pepper to taste
  7. Top with bacon bits, cheese and parsley. Save some cheese, bacon and parsley for the potato filling
  8. Bake at 350 degrees F for 20-25 minutes or until the egg whites are set
  9. 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
  10. Dish and serve hot


~ by accordingtoleanne on October 30, 2015.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: