Breakfast Sweet Potatoes Bacon (Printable)

Baked sweet potatoes filled with bacon, cheddar, eggs, and scallions for a filling morning meal.

# Components:

→ Sweet Potatoes

01 - 3 large sweet potatoes

→ Fillings

02 - ½ cup cooked and crumbled bacon, approximately 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 garnish

→ For Baking

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

# Method:

01 - Preheat the oven to 350°F
02 - Wash and dry the sweet potatoes. Prick each potato several times with a fork to allow steam to escape during baking.
03 - Rub each potato with canola oil and sprinkle with a pinch of salt. Place the potatoes on a baking sheet.
04 - Bake for 60 to 90 minutes, or until fork-tender and fully cooked.
05 - Remove the potatoes from the oven. Carefully slice each one in half lengthwise using a sharp knife.
06 - 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.
07 - Arrange the hollowed-out potato skins back on the baking sheet in a single layer.
08 - 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 fully melted.
09 - Spoon the filling evenly back into each potato skin, pressing gently to create a small well in the center for the egg.
10 - Crack one egg into each well. Sprinkle eggs with salt and black pepper to taste.
11 - Return the stuffed potatoes to the oven and bake for 15 to 20 minutes, or until the egg whites are set and yolks reach your desired doneness.
12 - Remove from the oven, garnish with minced scallion, and serve hot.

# Expert Advice:

01 -
  • It feels fancy enough for weekend brunch but simple enough that you won't stress about the timing.
  • One dish gives you protein, vegetables, and carbs all in one place—your plate does the work for you.
  • There's something deeply satisfying about eating straight out of the potato skin, like you're being efficient and indulgent at the same time.
02 -
  • Don't skip the initial long bake—rushing this step means your potatoes won't be tender enough to hollow out cleanly, and the whole dish falls apart.
  • The sweet potatoes need to cool just slightly before handling, but the filling and eggs work best when the skins are still warm, so time this in sequence and don't make it sit around.
03 -
  • Buy sweet potatoes that are similar in size so they all finish baking at the same time; an undersized potato will be overdone before a large one catches up.
  • After scooping out the flesh, if the skins feel thin or fragile, work even more gently to avoid tearing them, and you can always prop them up with a bit of foil underneath if they're leaning.
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