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!
- 4 Russet Potatoes
- Whole30 compliant bacon
- Olive oil or bacon fat
- Ghee (clarified butter)
- 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.)
- Cook bacon.
- 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.
- 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.