Description

Hey there, kitchen friends! Have you ever stared at a sack of sweet potatoes wondering how to make breakfast exciting? I sure have — and that’s how these cozy, loaded Breakfast Baked Potatoes were born! Picture a warm, fluffy baked sweet potato filled with melty sharp cheddar, crispy bacon, and a perfectly poached egg with a golden runny yolk, topped off with fresh chives. It’s a comforting, protein-packed way to start your day that feels like a little celebration on a plate!

Ingredients

Scale

4 medium sweet potatoes (or russets if you prefer)
4 large eggs (poached or soft-boiled)
6 strips bacon, cooked crispy and crumbled
1 cup shredded sharp cheddar cheese
2 tbsp fresh chives, chopped
Salt and black pepper, to taste
Optional: Hot sauce or avocado slices for serving

Instructions

Bake the Sweet Potatoes:
Preheat oven to 400°F (200°C). Scrub potatoes well and poke them several times with a fork to let steam escape. Optional: rub skins with a little olive oil or reserved bacon fat for crispiness. Place on a baking sheet or directly on the oven rack and bake for 45-50 minutes until soft when gently squeezed.
Prepare the Eggs:
Bring a pot of water to a gentle simmer with 1 tbsp white vinegar. Crack each egg into a small cup, swirl the water, and gently slide eggs in. Poach for 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels. (Or soft-boil eggs for 6-7 minutes and peel carefully.)
Cook the Bacon:
Fry bacon strips in a skillet until crispy. Drain on paper towels, then crumble.
Assemble the Potatoes:
When potatoes are cool enough to handle, slice each one lengthwise. Fluff the inside with a fork and season with salt and pepper. Sprinkle shredded cheddar cheese inside while the potato is hot so it melts. Top with crumbled bacon and the poached egg.
Garnish and Serve:
Sprinkle chopped chives over the top and add extra pepper or hot sauce if you like. Serve with avocado slices if desired.

Notes

Fluffing the insides creates pockets that hold cheese and toppings beautifully.
If short on time, microwave potatoes (pierce first!) for 8-10 minutes, then crisp skins in the oven.
Use fresh-shredded cheese for best melting results — pre-shredded often has additives that prevent smooth melting.
Don’t skip the vinegar in the poaching water; it helps the egg whites stay together nicely.
Poaching eggs doesn’t have to be scary—soft-boiling is a great alternative!

Prep Time: 10 minutes
Cook Time: 45-50 minutes (for potatoes)

Nutrition

Calories: 420 kcal per serving
Fat: 24g
Carbohydrates: 30g
Protein: 21g