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!

Idaho Sunrise


Serves 6


  • 4 Russet Potatoes
  • 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 up 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 bacon and chives.


Add yours →

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


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


  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. 🙂


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


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