A russet potato is stuffed with egg, bacon, Cheddar cheese, and chives before it's baked in the oven for an Idaho sunrise breakfast that's easy and delicious.
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
386 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Poke potato with a knife to allow air to escape while cooking. Wrap potato in a damp paper towel. Cook in a microwave oven until tender, 4 to 6 minutes per side, depending on size.
Step 3
Cut off top of cooked potato lengthwise. Scoop out flesh, leaving about 1/2-inch worth of 'crust.' Sprinkle lining of potato with 2 tablespoons Cheddar cheese. Break egg into potato and top with bacon, remaining Cheddar cheese, and chives.
Step 4
Bake in the preheated oven until egg is set and cheese is melted, 15 to 20 minutes.
Ingredients
1 egg
1 tablespoon chopped fresh chives, or to taste
1 slice bacon, chopped
1 thick-skinned potato
3 tablespoons shredded Cheddar cheese, or to taste
