Breakfast Potato Boats

Mr. Food

Serves: 4

Cooking Time: 1 hr 10 min

Ingredients
  • 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
Instructions
  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

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