Breakfast Baked Potato Boats

Stuffed Breakfast Potato on a white plate cut in half

Course: Breakfast

Cuisine: American

Keyword: baked potato breakfast, breakfast baked potato, breakfast potato boats, breakfast potato ideas, breakfast potato recipe, egg stuffed potatoes, stuffed breakfast potatoes

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: (two halves each)

Calories: 348kcal

Author: Chef Jessica Formicola

These Breakfast Baked Potato Boats are baked potatoes stuffed with cheddar cheese, bacon, vegetables, and eggs. They are an easy breakfast or brunch idea and a fun way to use leftover baked potatoes.

Print Recipe

Equipment

Potato Scrubber

Ingredients

4 medium russet potatoes , baked and cooled
1 cup shredded cheddar cheese
6 slices bacon , cooked and crumbled
1/2 cup diced green bell pepper
1/2 cup diced tomato
8 large eggs
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
2 tablespoons chopped chives , plus more for garnish
Optional toppings: sour cream, salsa, hot sauce, avocado, extra cheese

Instructions

Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper or lightly coat it with cooking spray.
Slice each 4 medium russet potatoes in half lengthwise. Using a spoon, gently scoop out some of the center of each potato, leaving about 1/4 inch of potato around the skin so the potato keeps its shape.
Place the potato halves cut-side up on the prepared baking sheet.
Evenly divide half of the shredded 1 cup shredded cheddar cheese into each potato half. Add the cooked and crumbled 6 slices bacon, diced 1/2 cup diced green bell pepper seeded and diced 1/2 cup diced tomato.
Carefully crack one egg into each potato half. If the potato is smaller, crack the egg into a bowl first and spoon it into the potato to prevent overflow. Season each potato with the salt and pepper.
Bake for 15-20 minutes, or until the egg whites are set and the yolks are cooked to your liking. Add a few extra minutes for firm yolks.
Remove from the oven and garnish with the chives and other optional toppings.
If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Video

Nutrition