Breakfast Sweet Potatoes Filled (Print View)

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

# What You’ll Need:

→ 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 oven to 350°F
02 - Wash and dry 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 potatoes on baking sheet and bake for 60-90 minutes until fork-tender.
04 - Remove potatoes from oven and 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 scooped-out flesh in a large mixing bowl.
06 - Arrange hollowed-out potato skins back on the baking sheet.
07 - To the bowl with sweet potato flesh, add crumbled bacon, unsalted butter, and shredded cheddar cheese. Mix until well combined and butter is melted.
08 - Spoon 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 stuffed potatoes to oven and bake for 15-20 minutes until egg whites are set and yolks reach desired doneness.
11 - Remove from oven, garnish with minced scallion, and serve hot.

# Expert Advice:

01 -
  • You get a complete breakfast—protein, carbs, and satisfaction—all in one glorious vessel that's impossible to mess up.
  • The sweet potato skin holds everything together like nature's own plate, so there's barely any cleanup.
  • It looks fancy enough to serve guests but casual enough to eat in your pajamas on a Tuesday.
02 -
  • Don't scoop out all the potato flesh—if you leave nothing but the skin, it'll collapse and everything will fall apart; that thin supporting layer is crucial.
  • Crack your eggs into a small cup or ramekin first before sliding them into the wells; it's way easier to control and prevents broken yolks.
03 -
  • If your eggs are browning on top before the whites set, cover the baking sheet loosely with foil for the last few minutes to gently slow down the cooking.
  • Save the extra scooped-out sweet potato if you want to make a quick side dish or freeze it for smoothies later; it's too good to waste.
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