Breakfast Stuffed Sweet Potatoes with Bacon and Eggs
A comforting, savory breakfast that combines creamy roasted sweet potatoes with crispy bacon, fluffy eggs, and melty cheese. This dish feels indulgent yet wholesome, perfect for weekend mornings or meal-prep weekdays. Each potato boat can be customized with toppings like chives, avocado, or hot sauce for different flavors.
Ingredients
- 4 small sweet potatoes
- 4 slices bacon
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- to taste salt and pepper
- 2 tablespoons finely chopped green onions or chives
Instructions
- Preheat the oven to 400°F (204°C). Scrub the sweet potatoes clean and pat dry. Prick each potato a few times with a fork to vent steam as they bake.
- Rub the potatoes with a light coating of olive oil and sprinkle with salt. Place them on a baking sheet lined with parchment for easier cleanup.
- Bake the potatoes for 40–50 minutes, or until they’re tender when pierced with a fork. The flesh should give easily but not be too mushy.
- While the potatoes bake, cook the bacon in a skillet over medium heat until crisp. Transfer to a paper-towel–lined plate to drain, then crumble into bite-sized pieces.
- When the potatoes are cool enough to handle, slice them open lengthwise, being careful not to cut all the way through the bottom. Gently scoop out some of the flesh into a bowl to create a little cavity.
- Mash the scooped potato with a fork and mix in garlic powder, onion powder, smoked paprika, and a pinch of salt and pepper. This creates a flavorful base for the fillings.
- Return the stuffed potato boats to the sheet. Spoon a portion of the mashed potato back into each boat, then sprinkle with half of the shredded cheese.
- Crack one egg into each potato boat. If your potatoes are small, you may need to bake two eggs in a single boat in some cases, but aim for one egg per boat.
- Top each boat with the crumbled bacon and the remaining cheese. Return to the oven and bake for 10–12 minutes, or until the eggs are set to your liking (slightly runny yolk is delicious but adjust to preference).
- Remove from the oven, scatter chopped green onions over the top, and season with extra salt and pepper if needed. Serve immediately.