Save One Saturday morning, I was standing in my kitchen staring at three large sweet potatoes, wondering how to make breakfast feel less routine. My partner wandered in asking what smelled so good, and I hadn't even started cooking yet—just the thought of sweet potatoes baking was enough to draw people in. That's when it clicked: why not hollow them out and turn them into edible bowls? Within an hour, we were cracking eggs into these golden vessels filled with crispy bacon and melted cheese, and breakfast became the kind of meal you actually sit down for.
I made these for my book club once, thinking I'd impress everyone with something homemade and different. What actually happened was people kept coming back to the kitchen asking if they could watch me plate them, and someone's teenage daughter announced she'd never liked sweet potatoes before but would "eat these every single day." That's when I knew this wasn't just a recipe—it was the kind of dish that changes minds.
Ingredients
- Sweet Potatoes (3 large): These are your foundation and canvas—choose ones that are roughly the same size so they bake evenly, and don't skip washing them thoroughly since you'll be eating the skin.
- Bacon (½ cup cooked and crumbled, about 5-6 slices): Cook it until it's crispy enough to shatter between your fingers; soggy bacon will make the whole thing feel limp.
- Unsalted Butter (2 tablespoons): This melts into the warm sweet potato flesh and makes everything taste luxurious without overpowering the other flavors.
- Shredded White Cheddar Cheese (¼ cup): White cheddar has a sharper tang than yellow, which cuts through the sweetness of the potato beautifully—but use whatever cheese you love.
- Large Eggs (6): These cook gently in the residual heat, so timing matters; you're looking for set whites with yolks that still jiggle slightly when you shake the plate.
- Salt and Black Pepper: Don't skip seasoning the eggs directly; it makes them taste intentional rather than an afterthought.
- Fresh Scallion (1, minced): This bright green finish is what makes people pause and ask what that fresh flavor is—it's the detail that elevates the whole plate.
- Canola Oil (1 tablespoon for coating): This helps the potato skins crisp up and prevents them from drying out during the long bake.
Instructions
- Heat your oven and prep the potatoes:
- Preheat to 350°F and wash your sweet potatoes under cool running water, rubbing away any stubborn dirt with your fingers. Prick each one several times with a fork—this lets steam escape so the insides cook evenly instead of exploding in your oven.
- Oil and season for roasting:
- Rub each potato lightly with canola oil and sprinkle salt on the skins; this creates a subtle crust that's almost crispy by the time they're done. Place them directly on a baking sheet and slide them into the oven for 60 to 90 minutes, depending on their size.
- Test for doneness and cool slightly:
- They're ready when a fork slides through the thickest part without resistance, like butter. Let them cool for a few minutes so you can handle them without burning your hands.
- Halve and hollow with care:
- Using a sharp knife, slice each potato in half lengthwise and you'll see the steaming orange flesh inside. With a spoon, gently scoop out most of the flesh, leaving just a thin wall of potato to hold the skin together.
- Build the filling mixture:
- In a bowl, combine the scooped sweet potato with crumbled bacon, butter, and cheese while everything's still warm—the heat melts the butter and brings all the flavors together. Taste it; you might want more salt here since the eggs will need seasoning too.
- Stuff the potatoes:
- Spoon the filling back into each hollowed skin, creating a small well in the center where the egg will sit. Press gently so it's packed but not compressed.
- Crack and bake the eggs:
- Crack one egg into each well and season the yolk and white with salt and pepper right away. Return to the oven for 15 to 20 minutes; you're watching for set whites and runny yolks, though if you prefer them more cooked, just give it another few minutes.
- Finish and serve:
- Remove from the oven, scatter the minced scallion over top, and serve while the potatoes are still steaming. Everything should be hot, creamy, and ready to eat immediately.
Save There's a quiet moment right when you pull these out of the oven and the kitchen fills with the smell of warm cheese and bacon mixing with sweet potato—that's when you know you've made something worth the wait. It's the kind of breakfast that makes a regular morning feel like Sunday.
Make-Ahead Magic
Life gets busy, and sometimes you want the reward of a special breakfast without the morning rush. The beauty of this recipe is that you can bake the sweet potatoes the night before, wrap them loosely, and refrigerate until you're ready to stuff them. The next morning, just fill them with the bacon-cheese mixture, crack your eggs in, and give them 18 to 22 minutes in a preheated oven—the slightly colder potatoes might take an extra minute or two. This way, you're only actually cooking for the time it takes to bake the eggs, which feels manageable even when you're not fully awake.
Flavor Swaps and Variations
The framework here is solid, but the filling is where you get to play. If bacon isn't your thing or you're cooking for someone vegetarian, sautéed mushrooms or fresh spinach wilted in butter give you that savory depth without the meat. Different cheeses shift the whole personality too—Monterey Jack brings a milder creaminess, while sharp aged cheddar makes it bolder. I once added a tiny bit of smoked paprika to the filling just to see what would happen, and suddenly it tasted like breakfast at a ski lodge.
Timing and Temperature Tips
The long initial bake is why this dish takes over two hours total, but most of that is hands-off oven time where you can drink coffee and do other things. Don't try to rush it with higher heat; 350°F is designed to cook the potato all the way through without burning the outside. When you get to the egg stage, the oven temperature stays the same, and this gentleness is what keeps your yolks silky instead of rubbery.
- If you like your eggs cooked hard, add 3 to 5 minutes to the final bake time and watch them carefully.
- Serve immediately after removing from the oven—these stay hot longer than you'd expect because the potato acts as an insulator.
- A hot sauce or salsa on the side adds brightness and cuts through the richness perfectly.
Save This is the kind of recipe that tastes like care—like someone took the time to make breakfast feel intentional. Whether it's a quiet Saturday just for you or feeding people you want to impress, these stuffed sweet potatoes deliver every time.
Recipe Guide
- → How do you ensure potatoes are fully cooked?
Prick each sweet potato several times before baking to allow steam release. Bake until easily pierced by a fork, usually 60–90 minutes.
- → What is the best way to hollow out the potatoes?
Slice potatoes lengthwise and carefully scoop out most flesh, leaving a thin layer to support the skin for stuffing.
- → Can I prepare this dish ahead of time?
Yes, bake sweet potatoes in advance and refrigerate. Stuff and finish baking just before serving.
- → What are good vegetarian filling alternatives?
Substitute bacon with sautéed mushrooms, spinach, or other vegetables for a vegetarian-friendly version.
- → How to tell when the eggs are perfectly cooked?
Bake until egg whites are set but yolks remain slightly runny or cooked to your preference, about 15–20 minutes.