Breakfast Potato Volcano

  • 30min prep
  • 55min cook
  • 6 Servings


  • 3 russet potatoes

  • 6 strips bacon

  • 1 cup shredded cheddar cheese

  • 6 eggs

  • 2 tablespoons fresh chives, chopped


  • Preheat oven to 200˚C.

  • On a cutting board, peel potatoes then cut each in half widthwise.

  • Using a melon ball scooper or a metal teaspoon hollow out the potato starting from the cut side, once you have most of the potato hollowed out from that side create a smaller hole on the rounded side and continue hollowing until you can see through the potato.

  • Place potatoes in water to avoid discoloration while you finish hollowing out the rest.

  • Place potatoes with the smaller hole facing up on a parchment paper-lined baking sheet.

  • Wrap one piece of bacon and each potato, tucking in the end of the bacon so it stays in place. You might need to use a toothpick to hold the bacon in place.

  • Bake for 45 minutes, or until bacon reaches desired crispiness.

  • Allow potatoes to cool slightly then press cheddar cheese into the bottom of the potato.

  • Crack an egg over the top hole of the potato being careful not to let too much of the egg white pour over the side.

  • Sprinkle chives over the egg.

  • Bake for 6 to 12 minutes depending on how well done you would like your eggs.

  • Let cool before serving.