What food comes to mind when you think of Idaho? For me, it’s ALWAYS potatoes! Our cousins grew up on a potato farm outside of Rexburg, Idaho and we always drove away with a box of potatoes (still coated in dirt) to last us until our next visit.
Idaho is the number one potato state–more than 29 percent of the U.S. crop produced within its borders. According to the Idaho Potato Commission, Idaho potato farmers grow about 13 billion pounds of potatoes each year, and while most of them are Russet Norkotah or Burbank varieties, about 4-5% of its annual production is non-brown spuds. According to the USDA, Idaho shipped over 60 million pounds of yellow-type potatoes in 2012. That’s a loooooooot of potatoes.
The best thing about them is they are nutritious, hearty, and super inexpensive. So what to do with all those potatoes that you haven’t tried before? These Idaho Potato Sunrises are delicious stuffed with melted cheese, bacon crumbles and an egg— a definite elevation from the typical baked potato.
INGREDIENTS
- 2 large russet potatoes, baked
- 1 tablespoon butter, divided
- 2 eggs
- Salt and pepper to taste
- 3 bacon strips, chopped
- 4 tablespoons cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped
DIRECTIONS
- Lay the baked potato on its side and slice off the top third of each potato (forming a bowl)
- Hollow out each potato with a spoon, adding scooped contents to a bowl
- Add 1/2 tablespoon of butter to each potato bowl; add shredded cheese
- Break an egg into each potato bowl
- Season with salt and pepper to taste
- Top with bacon bits, cheese and parsley, saving some cheese, bacon and parsley for the potato filling
- Bake at 350 degrees F for 20-25 minutes or until the egg whites are set
- Use the leftover bacon bits, parsley and cheese and mix with potato filing, mashing with a fork.
- Serve hot
