Breakfast Potato Boats

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.


  • 2 large Idaho® Russet potatoes (12-14 ounces each, cut lengthwise)
  • 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, sliced


  1. Preheat oven to 400°F. Scrub potato and pierce skin several times with a fork.
  2. Place on a 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.
  5. 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.
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Yield: 4 servings
Calories: 334
Sodium: 325 mg
Fat: 19 g
Protein: 19 g
Cholesterol: 448 mg

Mr. Food

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