Pin My sister texted me a photo of her breakfast one Sunday morning—a halved sweet potato stuffed with an egg that had the most perfect runny yolk, bacon crisps peeking through melted cheese. She wrote, "Why have we never made this?" and honestly, I had no answer. Within two weeks, I was standing in my kitchen on a Saturday, pricking potatoes with a fork and realizing how simple genius this dish actually is. The combination just works: creamy sweet potato, salty bacon, that moment when you break into a warm egg yolk and it pools into everything. It became our favorite lazy weekend breakfast without trying.
I made these for a friend who'd just started eating low-carb, and watching her face when she realized sweet potato counts transformed the whole morning. She ate two and asked for the recipe before finishing her coffee. Now every time someone visits during breakfast, these are what I default to because they're impressive without being fussy.
Ingredients
- 3 large sweet potatoes: The foundation of everything—look for potatoes roughly the same size so they bake evenly, and don't skip washing them well since you'll be eating the skin.
- ½ cup bacon, cooked and crumbled (about 5-6 slices): Cook it until it's genuinely crispy, not just brown, because that texture contrast is what makes people close their eyes when they take a bite.
- 2 tablespoons unsalted butter: This helps bind the filling and keeps it creamy when it melts into the warm potato flesh.
- ¼ cup shredded white cheddar cheese: Sharp cheddar works beautifully here, but honestly, any good melting cheese you have on hand will shine.
- 6 large eggs: Fresh eggs are best—you want those yolks to be a vibrant orange-yellow when they cook.
- ¼ teaspoon black pepper and ½ teaspoon salt: Season generously; the potatoes themselves are mild and can handle it.
- 1 scallion, minced for topping: This bright finish cuts through the richness and adds a little green to your plate.
- 1 tablespoon canola oil and pinch of salt for the skins: The oil helps them get slightly crispy on the outside, and that salt elevates the flavor in unexpected ways.
Instructions
- Get your oven ready and prep the potatoes:
- Preheat to 350°F, then wash and fully dry your sweet potatoes—moisture on the skin can make them steam instead of roast. Prick each one several times with a fork, really stab it, so steam doesn't build up and crack them.
- Season and bake until tender:
- Rub each potato with canola oil and sprinkle salt on the skin, then spread them on a baking sheet and bake for 60 to 90 minutes depending on size. You'll know they're done when a fork slides through like butter.
- Hollow out with care:
- Once they're cool enough to handle, slice each potato in half lengthwise and scoop out most of the insides, leaving just a thin shell so the skin stays intact. This is where patience pays off—rush it and you'll puncture the skin.
- Build the filling:
- Mix the scooped potato flesh with crumbled bacon, butter, and cheese in a bowl, stirring until the butter melts and everything is creamy and combined. Taste it and adjust salt if needed.
- Stuff and create wells:
- Spoon the filling back into each potato skin, then use the back of your spoon to create a small indent in the center where the egg will nestle. Press gently so it stays put but don't compress everything into a brick.
- Crack in the eggs:
- Carefully crack one egg into each well, then sprinkle with salt and pepper. The whites will set faster than the yolks, so you have control over how runny or cooked you want yours.
- Final bake and serve:
- Return to the oven for 15 to 20 minutes until the egg whites are set but yolks still jiggle slightly when you gently shake the pan. Top with fresh minced scallion and serve while everything is warm.
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These potatoes have a way of turning breakfast into something people actually linger over instead of rushing through. There's something about the combination of warm potato, melted cheese, and that first bite of runny yolk that makes even a regular Tuesday morning feel a little more special.
Make-Ahead Magic
You can completely bake and cool the sweet potatoes the night before, then store them in the fridge. The morning of, just stuff them with the filling, add your eggs, and bake for the final 15 to 20 minutes—this cuts your total active time in half and makes breakfast feel less intimidating when you're tired.
Cheese and Mix-In Options
While white cheddar is my go-to because it melts beautifully and doesn't overpower the sweet potato, I've had success with Monterey Jack, smoked gouda, and even a sharp aged cheddar when I wanted more punch. If you're going vegetarian, sautéed mushrooms with a little garlic are your best friend—they add that savory depth bacon would have provided.
Serving and Storage Tips
Serve these hot straight from the oven, ideally with hot sauce or salsa on the side for anyone who wants an extra kick. Leftovers keep for about three days in an airtight container, though honestly they're best eaten fresh because the yolk texture changes once refrigerated.
- If you want to make these ahead, assemble everything except the egg before baking and keep them in the fridge for up to two days.
- Try serving with a simple green salad on the side if you want something lighter alongside the richness.
- These freeze beautifully before the egg goes in, so you can prep a batch for easy breakfasts throughout the month.
Pin This is the kind of recipe that sticks around because it's genuinely delicious and makes you feel capable in the kitchen. Once you make it once, you'll find yourself coming back to it again and again.
Recipe Questions & Answers
- → How do I know when sweet potatoes are done baking?
They are fork-tender when easily pierced with a fork through the skin and flesh, usually after 60–90 minutes at 350°F.
- → Can I prepare this dish ahead of time?
Yes, you can bake the sweet potatoes a day in advance, refrigerate, then stuff and bake with eggs just before serving.
- → What are good alternatives to bacon in this dish?
Substitutes like sautéed mushrooms or spinach work well to keep a similar savory depth without meat.
- → How do I ensure the egg cooks properly in the potato filling?
Create a small well in the filling to hold the egg and bake until the whites are set but yolks remain soft or firm, as preferred, about 15–20 minutes.
- → What cheese options pair nicely with sweet potatoes here?
White cheddar is traditional, but Monterey Jack or mozzarella can provide a melty, mild alternative.