Breakfast Sweet Potatoes Bacon (Print)

Baked sweet potatoes loaded with bacon, cheddar, and eggs for a wholesome morning meal.

# Components:

→ Sweet Potatoes

01 - 3 large sweet potatoes

→ Fillings

02 - ½ cup bacon, cooked and crumbled (about 5-6 slices)
03 - 2 tablespoons unsalted butter
04 - ¼ cup shredded white cheddar cheese

→ Toppings

05 - 6 large eggs
06 - ¼ teaspoon black pepper
07 - ½ teaspoon salt
08 - 1 scallion, minced

→ For Baking

09 - 1 tablespoon canola oil for coating potatoes
10 - Pinch of salt for sprinkling on potato skins

# Directions:

01 - Preheat the oven to 350°F (175°C).
02 - Wash and dry the sweet potatoes. Prick each potato several times with a fork to allow steam to escape.
03 - Rub each potato with canola oil and sprinkle with a pinch of salt. Place the potatoes on a baking sheet and bake for 60–90 minutes, or until fork-tender.
04 - Remove the potatoes from the oven. Carefully slice each one in half lengthwise.
05 - Using a spoon, gently scoop out most of the flesh from each potato half, leaving a thin layer to support the skin. Collect the scooped-out flesh in a large mixing bowl.
06 - Arrange the hollowed-out potato skins back on the baking sheet.
07 - To the bowl with the sweet potato flesh, add the crumbled bacon, unsalted butter, and shredded cheddar cheese. Mix until well combined and the butter is melted.
08 - Spoon the filling evenly back into each potato skin, pressing gently to create a small well in the center for the egg.
09 - Crack one egg into each well. Sprinkle eggs with salt and black pepper.
10 - Return the stuffed potatoes to the oven and bake for 15–20 minutes, or until the egg whites are set and yolks reach your desired doneness.
11 - Remove from the oven, garnish with minced scallion, and serve hot.

# Expert Advice:

01 -
  • It feels indulgent but comes together in under two and a half hours with minimal hands-on time.
  • One stuffed potato is filling enough to carry you through the morning, and you can meal prep them ahead without stress.
  • The combination of textures—crispy bacon, creamy filling, runny yolk—keeps you coming back for more.
02 -
  • Don't skip the fork-pricking step on the potatoes—I learned this the hard way when one exploded mid-bake and covered my oven in sweet potato.
  • The second bake time is shorter than you'd think, so set a timer and check at 15 minutes because ovens vary and nobody wants a hard-cooked yolk here.
03 -
  • Use an ice cream scoop or melon baller to hollow out potatoes—it's faster and more controlled than wrestling with a spoon.
  • If your eggs are cooking faster than your potato filling is heating through, lower your oven temperature by 25 degrees so everything finishes at the same time.
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