Description
This Breakfast Sweet Potato recipe transforms hearty baked sweet potatoes into a delightful morning meal, filled with a savory mixture of crispy bacon, melted cheddar, butter, and eggs baked directly inside the potato skins. Topped with fresh scallions, it combines wholesome ingredients for a comforting and protein-packed breakfast.
Ingredients
Scale
Sweet Potatoes
- 3 large sweet potatoes, for baking
- Canola oil, for coating
- ½ teaspoon salt (for coating)
Filling
- ½ cup bacon, cooked and crumbled
- 2 tablespoons unsalted butter
- ¼ cup shredded white cheddar cheese
- 6 large eggs
- ¼ teaspoon black pepper
- ½ teaspoon salt
Topping
- Minced scallion (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the sweet potatoes.
- Prepare Sweet Potatoes: Using a fork, prick each sweet potato a few times on all sides to allow steam to escape during baking. Then, coat each potato evenly with canola oil and a sprinkle of salt for flavor and crispness.
- Bake Sweet Potatoes: Place the prepared sweet potatoes directly on the oven rack or a baking sheet, and bake for 60 to 90 minutes until they are fork-tender and soft inside.
- Hollow Out Potatoes: Once baked and cooled slightly, cut each sweet potato lengthwise in half carefully using a sharp knife. Using a spoon, gently scoop out the flesh into a large mixing bowl, leaving a sturdy shell intact to hold the filling.
- Mix Filling: To the bowl with sweet potato flesh, add the cooked and crumbled bacon, unsalted butter, and shredded white cheddar cheese. Mix thoroughly to combine all ingredients evenly.
- Fill Potato Skins: Lay the hollowed sweet potato skins on a baking sheet. Spoon the filling mixture back into each hollowed shell, packing it gently and leaving a small well in the center for the eggs.
- Add Eggs and Seasoning: Crack one raw egg into each filled sweet potato well. Sprinkle each with salt and black pepper to taste.
- Final Bake: Return the baking sheet to the oven and bake for 15 to 20 minutes, or until the eggs are fully set and the potato filling is heated through.
- Add Topping: Remove from the oven and sprinkle minced scallion on top as a fresh, optional garnish before serving.
Notes
- Use fork-tender as a cue to check sweet potato doneness; bake longer if needed.
- Ensure not to tear the potato skins while scooping out the flesh, as they need to hold the filling securely.
- Customize with additional toppings such as hot sauce or avocado if desired.
- Eggs can be substituted or omitted for a vegetarian option.
- This recipe can be made ahead by prepping filling and shells, then baking eggs just before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 185 mg
