Idaho Sunrise Recipes

IDAHO SUNRISE

Steps:

• Preheat oven to 450°.
• Scrub, dry & pierce potato several times with fork.
• Bake for about 40 - 50 min., or until soft when poked.
• Remove and slice a piece off the potato lengthwise, large enough to scoop out the insides.
• Mash the insides with 1 T. butter, salt and pepper, & 2 T. milk.
• Refill the potato shell.
• Place on a pie plate or baking sheet.
• Break the egg & drop it on top of the potato.
• Spoon 1 teaspoons melted butter over the egg, salt & pepper it, & put in the oven.
• Bake for about 8 - 10 minutes, or until the egg is set but the yolk is still soft enough to make a nice sauce for the potato.
• Serve hot.

IDAHO SUNRISE (BREAKFAST BAKED POTATO)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Poke potato with a knife to allow air to escape while cooking. Wrap potato in a damp paper towel. Cook in a microwave oven until tender, 4 to 6 minutes per side, depending on size.
• Cut off top of cooked potato lengthwise. Scoop out flesh, leaving about 1/2-inch worth of 'crust.' Sprinkle lining of potato with 2 tablespoons Cheddar cheese. Break egg into potato and top with bacon, remaining Cheddar cheese, and chives.
• Bake in the preheated oven until egg is set and cheese is melted, 15 to 20 minutes.

IDAHO SUNRISE (BAKED EGGS & BACON IN POTATO BOWLS)

Steps:

• Method: Lay the baked potato on its side, and use a knife to carefully cut off the top third of the potato. With a spoon, hollow out the middle of the potato to make a "bowl", leaving the potato as thick or thin as you'd like. (Just remember, the more room you leave, the more room for eggs, bacon and cheese!) Place 1/2 tablespoon of butter in the middle of each bowl. Then gently break an egg into each bowl, careful not to break the yolk. Top with bacon, cheese, parsley, and then season with salt and pepper. Bake at 350 degrees F for 20-25 minutes, or until the egg whites are set. Serve immediately.

IDAHO SUNRISE (BREAKFAST BAKED POTATO)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Poke potato with a knife to allow air to escape while cooking. Wrap potato in a damp paper towel. Cook in a microwave oven until tender, 4 to 6 minutes per side, depending on size.
• Cut off top of cooked potato lengthwise. Scoop out flesh, leaving about 1/2-inch worth of 'crust.' Sprinkle lining of potato with 2 tablespoons Cheddar cheese. Break egg into potato and top with bacon, remaining Cheddar cheese, and chives.
• Bake in the preheated oven until egg is set and cheese is melted, 15 to 20 minutes.