Idaho® Potato Breakfast Bake


  • 1 large Idaho® potato, baked
  • 1 tablespoon butter
  • 2 eggs
  • 2 strips bacon, cooked and diced
  • 2 tablespoons shredded cheese
  • 1 tablespoon parsley, chopped
  • Salt and pepper to taste


  1. Pre-heat oven to 350° F. Wash Idaho® potato and pierce 2 or 3 times with a fork or sharp knife; bake 30-40 minutes or until tender when pierced with a fork.
  2. Lay the baked potato on its side and use a knife to carefully cut off the top third of the potato.
  3. With a spoon, hollow out the middle of the potato to make a “bowl” leaving the potato as thick or thin as you would like. The more room you leave the more room for eggs, bacon and cheese.
  4. Place tablespoon of butter in the middle of potato “bowl.”
  5. Gently break an egg into potato “bowl”, careful not to break the yolk.
  6. Top with bacon, cheese and parsley. Salt and pepper to taste.
  7. Bake at 350° F for 20-25 minutes or until the egg whites are set.
  8. Serve immediately.
  9. Optional: Serve with sour cream and pico de gallo.
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Yield: 1 serving

Mario Serrano
Hyatt Regency Pier Sixty-Six
Ft. Lauderdale, FL

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