Bacon, Veggie and Egg Potato Pockets

Bacon, Veggie and Egg Stuffed Potato Pockets

  • Author: Holley Grainger
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4 potato halves 1x
  • Category: Appetizer, Breakfast or Snack, Breakfast


Load halved baked potatoes with veggies, bacon, an egg and cheese to make simple, savory potato pockets that are ideal for breakfast, lunch or “brinner.”



  • 2 small-medium Russet potatoes
  • 1/4 cup shredded cheddar cheese (divided)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 large eggs
  • 2 bacon slices (cooked and chopped)
  • 1/4 cup chopped asparagus


  1. Wash, dry and poke holes in potatoes with a fork. Microwave on HIGH for 10 minutes or until cooked, turning half way through. Remove from microwave, slice in half, and allow to slightly cool.
  2. Scoop out insides of each potato half leaving a 1/4-inch border. Sprinkle each half with 1/2 tablespoon cheese and a pinch of salt and pepper.
  3. Transfer potato skins onto a foil-lined baking sheet. Crack one egg into each potato half. Sprinkle evenly with chopped bacon, asparagus and remaining cheese.
  4. Bake at 350F for 18-20 minutes or until whites are set and yolks are soft. Remove from the oven and allow to cool for 5 minutes.