Breakfast Sweet Potato Boats with Bacon, Cheddar, and Egg Recipe

Introduction

This Breakfast Sweet Potato is a comforting and hearty dish that combines the natural sweetness of baked potatoes with savory bacon, cheese, and eggs. It’s perfect for a nourishing start to your day and easy to prepare ahead.

Ingredients

• 3 large sweet potatoes
• ½ cup cooked and crumbled bacon
• 2 tablespoons unsalted butter
• ¼ cup shredded white cheddar cheese
• 6 large eggs
• ¼ teaspoon black pepper
• ½ teaspoon salt
• Minced scallion for topping (optional)
• Canola oil for coating

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: Using a fork, prick each sweet potato a few times on all sides to create vents for steam to escape.
3. Step 3: Coat each sweet potato lightly with canola oil and sprinkle with salt.
4. Step 4: Place the potatoes directly on an oven rack or a baking sheet and bake for 60 to 90 minutes, until they are tender when pierced with a fork.
5. Step 5: Remove the potatoes from the oven and let them cool slightly. Slice each potato in half lengthwise.
6. Step 6: Carefully scoop out the center flesh from each half into a large bowl, leaving the skins intact to hold the filling.
7. Step 7: Lay the hollowed-out potato skins on a baking sheet.
8. Step 8: To the bowl with the scooped-out potato, add cooked crumbled bacon, unsalted butter, and shredded white cheddar cheese. Mix everything together until well combined.
9. Step 9: Spoon the potato mixture back into the hollowed skins, filling them evenly.
10. Step 10: Create a small well in the center of each filled potato half.
11. Step 11: Crack a raw egg into the well of each stuffed potato. Sprinkle with salt and black pepper.
12. Step 12: Bake in the oven for 15 to 20 minutes, or until the eggs are set and the filling is warmed through.
13. Step 13: Remove from the oven, sprinkle with minced scallion if desired, and serve warm.

Tips & Variations

• Use a fork to prick the sweet potatoes thoroughly so they cook evenly and steam escapes properly.
• Substitute cheddar with pepper jack or gouda for a different flavor twist.
• Add chopped spinach or kale to the filling for extra greens.
• For a vegetarian version, omit the bacon and add sautéed mushrooms or bell peppers instead.
• To speed up baking, microwave the sweet potatoes for 5-7 minutes before roasting.

Storage

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F until warmed through to preserve texture and flavor. Avoid microwaving if possible, to keep the skins from becoming soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can prepare the stuffed potatoes up to the point of adding the eggs, cover them, and refrigerate overnight. Add the eggs and bake just before serving for best results.

What if I don’t want to eat raw eggs but want the flavor?

You can cook the eggs separately as scrambled or fried and spoon them over the baked stuffed potatoes before serving.

Breakfast Sweet Potato Boats with Bacon, Cheddar, and Egg Recipe

Print Recipe

★★★★★

4.5 from 106 reviews

Delicious and hearty baked breakfast sweet potatoes stuffed with a savory mixture of bacon, butter, cheese, and eggs, making for a comforting meal perfect to start your day.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 80 minutes
• Total Time: 95 minutes
• Yield: 6 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 3 large sweet potatoes
• Canola oil, for coating
• Salt, to taste

Filling

• ½ cup bacon, cooked and crumbled
• 2 tablespoons unsalted butter
• ¼ cup shredded white cheddar cheese

Egg Topping

• 6 large eggs
• ¼ teaspoon black pepper
• ½ teaspoon salt
• 1 scallion, minced (for topping, optional)

Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the sweet potatoes.
2. Prepare sweet potatoes: Using a fork, prick the sweet potatoes several times on each side to create heat vents, which helps them cook evenly inside the oven.
3. Coat and bake sweet potatoes: Lightly coat each sweet potato with canola oil and sprinkle with salt. Place them on a baking sheet and bake for 60 to 90 minutes, or until fork-tender.
4. Slice sweet potatoes: Remove the potatoes from the oven and using a sharp knife, carefully slice each sweet potato lengthwise in half.
5. Remove potato flesh: Using a spoon, gently scoop out the center of each sweet potato half into a large mixing bowl, taking care not to tear the skin so it remains intact as a shell for stuffing.
6. Prepare filling: To the bowl with sweet potato flesh, add the cooked and crumbled bacon, unsalted butter, and shredded white cheddar cheese. Mix all ingredients well until evenly combined.
7. Fill potato shells: Spoon the mixture evenly back into the hollowed-out sweet potato skins on the baking sheet, filling each shell generously.
8. Create wells for eggs: Make a small well in the center of each stuffed potato to hold the eggs.
9. Add eggs and season: Crack one raw egg into each well. Sprinkle each with ¼ teaspoon black pepper and ½ teaspoon salt.
10. Bake potatoes with eggs: Return the baking sheet to the oven and bake for an additional 15 to 20 minutes, or until the eggs are fully set and the potato filling is warmed through.
11. Garnish and serve: Remove the potatoes from the oven and top with minced scallions if desired. Serve immediately for a warm, flavorful breakfast.

Notes

• Ensure the sweet potatoes are fully cooked and tender before scooping the flesh to retain the structure of the shells.
• You can substitute bacon with a vegetarian alternative to make this recipe meat-free.
• If you prefer a runnier yolk, reduce baking time after adding the eggs.
• Use cheddar cheese or any cheese of your choice for varied flavor profiles.
• To speed up baking time, you can microwave the sweet potatoes until tender, then proceed with the stuffing and baking steps.

Keywords: sweet potato breakfast, stuffed sweet potatoes, baked eggs in sweet potato, savory breakfast, baked sweet potato recipe