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Breakfast Potato Boats

(1 Votes)
SERVES
4
COOK TIME
1 Hr 10 Min

You'll be on the receiving end of a sea of compliments when you serve our easy Breakfast Potato Boats. This hearty version of stuffed potato skins made from All-American Idaho Russet Potatoes is super for breakfast, brunch or even a light dinner.

What You'll Need:
  • 2 large (12- to 14-ounce) Idaho Russet Potatoes
  • 1 tablespoon butter
  • 8 eggs, beaten
  • 1 medium tomato, chopped
  • 1/4 cup crumbled cooked bacon
  • 1/2 cup shredded sharp Cheddar cheese
  • 1 to 2 scallions (green onions), sliced
What To Do:
  1. Preheat oven to 400 degrees F. Scrub potatoes and pierce skins several times with a fork.
     
  2. Place on baking sheet and bake 55 to 65 minutes, or until tender. Let cool 5 minutes then slice in half lengthwise and scoop out pulp, leaving 1/4-inch-thick shell.
     
  3. In a large skillet, melt butter over medium heat; scramble eggs until firm.
     
  4. Evenly divide eggs into potato halves and sprinkle with tomatoes, bacon, cheese, and scallions. Place on baking sheet and heat in oven 5 minutes, or until cheese is melted.
Notes

Save the scooped out potato and mash with a bit of butter, salt, and pepper. Then simply pan-fry it for a double bonus!

For more information about Idaho Potatoes, visit: idahopotato.com

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Use the microwave to bake the potatoes and prepare your filling while they are cooking. You should be ready to throw them in the oven for the final finish in less than 20 minutes... ta-da!

I made this, but did most of the steps the day before, I did sausage instead of bacon also added saute mushrooms In the morning I put the potatoes skin in the oven cut side butter both sides to warm up Saute the mushroom & onion with butter then added the cooked sausage to warm up, by time I scramble

the eggs every thing was warmed I could assemble the potato boats I did everything the day before except for the eggs

This definitely sounds easy, but it definitely isn't quick. I wouldn't try it for breakfast unless I did all the steps down to the last baking the day before.

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