Irene and Edwin

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(Smoked) Breakfast Potato Volcanoes

I saw this somewhere, hunted down the recipe, and decided to make it in the smoker.

Based on Breakfast Potato Volcanoes on

(Smoked) Breakfast Potato Volcanoes

Hollowed out potatoes, stuffed with cheese and egg, wrapped in bacon.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast
Keyword: Bacon, Cheese, Eggs, Potatoes
Servings: 3 people
Author: Edwin Voskamp


  • Apple corer, melon baller, or coring knife
  • Potato peeler
  • Fine mazed rack in a cookie sheet
  • Smoker or oven



  • 3 large russet potatoes


  • 6 strips bacon uncooked


  • 1 cup sharp cheddar grated
  • 6 large eggs
  • 2 tbsp chives and/or parsley fresh, chopped finely


  • Preheat the smoker or oven to 400F (200C).
    Peel the potatoes, rinse them off, dry them, and cut them through the middle.
    With an apple corer, core the center of the potato. Holding the potato in your hand, from the thick end, using the apple corer, a melon baller, or coring knife, cut out the center of the potato, not disturbing the hole, and not cutting through the outer shell. Put the potatoes in a bowl with water when you are not working on them so they do not discolor them.
    If you want to cook whole eggs, the potatoes need to be large enough to hold an egg, and you need to make the hole in the top large enough to drop an egg through. I use smaller holes and whisk the eggs.
  • Dry off the potatoes, and wrap a strip of bacon around each potato, tuck it in, or pin it in place with a toothpick.
    Arrange them on a rack in a heavy aluminum cookie sheet so they do not touch.
  • Bake the bacon-wrapped potatoes for 45 minutes, or until the bacon is as crispy as you like it.
  • While the potatoes back, grate cheese and chop herbs.
  • Take the rack out of the cookie sheet and put parchment paper in the cookie sheet.
    Working quickly, take each potato in turn, stuff grated cheese in the bottom so it is half full, and put it bottom down on the still-hot cookie sheet. The heat will melt the cheese slightly to close the bottom.
    Crack an egg into the inside of each potato, or, my approach, whisk the eggs, mix the salt, white pepper, herbs in it, perhaps some milk, cream, melted or even browned butter, Cointreau. Then, using a squeeze bottle or funnel, fill each egg. If you didn't have enough cheese in it, some egg may run out. Press the potato down and continue. It'll hold eventually, though you may need to make more egg mixture.
    Sprinkle chives or parsley on top.
  • Bake for 6 to 10 minutes, depending on how well done you want your eggs and how thick the potato wall is and how much egg you ended up putting in there.
  • Scoop with a spatula and serve out on plates, sprinkle with some herbs.

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