Idaho Sunrise

This is a fun twist on Twice Baked Potatoes–for breakfast! It’s called an Idaho Sunrise. Who doesn’t love them? Soul food! I bake the potatoes in advance, scoop them out and save the shells, then heat them in the oven as needed. No one knows they’re Whole30!

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Idaho Sunrise

  • Author: nocrumbsleft
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Diet: Gluten Free


This is a fun twist on Twice Baked Potatoes–for breakfast!


  • 4 Russet Potatoes
  • Whole30 compliant bacon
  • Olive oil or bacon fat
  • Eggs
  • Water
  • Ghee (clarified butter)


  1. Rub potatoes in olive oil or bacon fat and bake at 375°F. until done, about 45 minutes. When potatoes are done, slice and open them. Scoop out potato flesh. (This can be done ahead. When ready to use, crisp the shells at 350F for 20 minutes.)
  2. Cook bacon.
  3. Softly scramble eggs by cracking eggs and puréeing them in food processor (2 eggs to 1 part water). Cook them on the stove in ghee on low, continually moving the eggs.
  4. Return the potato skins to oven at 350F. Brush inside the potato skins with clarified butter or bacon fat. Place the eggs inside skins and top with compliant bacon and chives.

Keywords: whole30 breakfast, whole30 potatoes, twice baked potatoes

19 thoughts on “Idaho Sunrise

  1. This looks awesome! Have you tried freezing these? I know you can freeze eggs, just wondering if they would could evenly :/

    1. Rather than freezing, because I don’t think that the eggs would hold up, what I would suggest is making the potatoes and keeping them in the fridge and then making the egg filling daily.

  2. Do you use the potato that was scooped out? Am I missing that part maybe?

    1. No, I don’t use it in this recipe, however, I do scoop it out and save it for other uses…

  3. Hi!! I have thoroughly enjoyed finding you through Whole30. Do you post different topics on Instagram than what is on your blog? I don’t belong to Instagram but maybe I need to. 🙂

    1. Sorry! I just saw these comments! You should absolutely join instagram if you haven’t yet done so. I do post more on @nocrumbsleft so come on over!

  4. These look great, how many eggs did you use? Did you use the cooked potato?

    1. They are delicious! I probably use 1 and 1/2 eggs per potato skin… So if you’re making 4 potatoes, I’d say you could use a dozen eggs. I don’t use the the cooked potato in this recipe, but you can absolutely use it as a side with something else.

  5. Do you save the bacon fat? If so how long do you keep it and what do you use it for?

    1. Sometimes I do save bacon fat… its best to store it in an opaque glass or ceramic container. You can keep it on the counter top at room temp for a short time (it goes rancid more quickly…but it is best to use it when it’s still fresh) or for a longer time in the fridge…although I typically don’t hold on to it that long. I love to use it as a fat in other recipes.

  6. This looks really yummy. Question (though I’m not sure if you’ll see this) – I’m unclear about when you put the potato skins in the oven… Is it AFTER you’ve put the bacon fat and eggs in the skin? Thanks!

    1. Yes… The recipe says to crisp them at 350 so put the potatoes in that second time and crisp them up… And then add your toppings and enjoy

    1. Thank you so much for sharing!

  7. Oh my gosh as I sit here eating my lunch at my desk, I am looking VERY forward to making breakfast this weekend. This recipe as well as the others in Friday Faves look incredible (as always).

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