Idaho Sunrises

Okay.  I am about to describe to you the most delightful, fun to eat, tastylicious breakfast EVER.  In the history of humans breaking the fast, I doubt there has been a yummier breakfast ever thought up.  This was the perfect Easter morning treat.  The potatoes are shaped kindof like an egg, and they’re stuffed with an egg (not to mention bacon and cheese)…really, how can you go wrong?

I present to you…the Idaho Sunrise.  This time the dish is so incredible that I feel the photo can speak for itself.  I found this recipe over at Gimme Some Oven, which is one of my new favorite blogs.  Naturally, I changed the recipe up a bit.  I couldn’t bear to part with all that lovely baked potato goodness after scooping out my potato bowls, so I essentially turned some of it into twice-baked-potato filling and put some back into the bottom of my potato bowls.  I made a well in this mashed potato mixture with a spoon to be sure my egg would sit nicely inside.  The interesting thing is that the egg white cooked into the mashed potato a bit, creating a layer of light, fluffy, potatoey egg white that was really delicious.  I think the egg white might have had a different texture if I had not put in the mashed potatoes.  I will have to try this recipe the original way (no mashed potatoes in the bottom) to find out.

Also, I left out the butter in the original recipe.  Accidentally.  But, since my sunrises were scrumtrillescent, I decided that the butter probably isn’t necessary (trying to shave calories where I can, so I can enjoy the bacon and cheese!).  If you want to add the butter, put 1/3 Tbs (or a thin pat) of butter inside your potato bowl just before adding your egg.

Anyway, do try these, you won’t be disappointed! 



Idaho Sunrise

Adapted from Gimme Some Oven

Ingredients (for each serving):
One large russet baking potato, baked (see baking instructions below)
One egg
1 slice bacon, cooked and cumbled
1/4 cup shredded cheese (I used colby-jack)
2 Tbs half-n-half
1 scant Tbs fresh chopped parsley

Directions:

To bake potatoes (Alton Brown’s recipe):  Preheat oven to 350 degrees.  Scrub potatoes well (you’ll want to eat the skin!).  Pierce skin all around several times with a fork.  Rub potato with mild oil such as canola.  Sprinkle with salt.  Place directly on preheated over rack.  Place a pan or cookie sheet on the rack beneath to catch any juices.  Bake for about 1 hour, or until cooked through.  Allow to cool to room temperature.  You can bake these the day before, as I did.  Just cool whole potatoes to room temp, wrap in plastic wrap or place in a Ziploc bag and store in the fridge.

To assemble and bake sunrises:  Preheat oven to 350 degrees.  Using a sharp knife, cut a nice oval opening in the top of your potato and lift this top piece off, skin and all.  Scoop innards out of each potato, to make a potato bowl.  You can make the wall of the bowl as thick or thin as you like.  My bowl walls were about 1/3 inch thick.  Place the potato innards in a bowl.  Mash with the 2 Tbs half and half and about 1/8 cup of shredded cheese.  Add salt and pepper to taste.

Using a medium spoon, scoop some of the mashed potato mixture back into the potato bowl.  You will want to spread it along the bottom and up the sides a bit, to make a well for your egg and toppings.  Don’t add too much mashed potato mixture, or your egg white will overflow!  I had some mashed potato left over.

Crack one raw egg into your potato bowl, on top of the mashed potato mixture.  Top with crumbled bacon, the remaining 1/8 cup of shredded cheese, and the parsley.  Add salt and pepper to taste (I only added pepper).

Bake in a preheated 350 degree oven until egg is set, about 40 minutes.  Enjoy, though beware: these beauties are extremely hot on the inside.  Even though you will want to scarf them down immediately (I promise), it might be best to wait a few minutes or devours these slowly so as to allow some of the heavenly-smelling steam to escape.  The roof of your mouth will thank you.

Ps. Ali over at Gimme Some Oven even suggested a sweet potato version of this dish, which I am excited to try sometime in the near future.  Really, nearly any filling/flavor combination could work…the sky’s the limit!

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