Breakfast Potato Boats
Courtesy of Idaho Potato Commission
Servings: 4
Prep Time: 10 MIn.
Cook Time: 65 Min.
Prep Time: 10 MIn.
Cook Time: 65 Min.
What you need:
* 2 large IdahoŽ Russet potatoes (12-14 oz. ea., cut lengthwise)
* 1 Tbsp. butter
* 8 eggs, beaten
* 1 medium tomato, chopped
* 1/4 c. crumbled cooked bacon
* 1/2 c. shredded sharp cheddar cheese
* 1-2 scallions, sliced
* 1 Tbsp. butter
* 8 eggs, beaten
* 1 medium tomato, chopped
* 1/4 c. crumbled cooked bacon
* 1/2 c. shredded sharp cheddar cheese
* 1-2 scallions, sliced
What to do:
1. Preheat oven to 400°F. Scrub potato and pierce skin several times with a fork.
2. Place on a baking sheet and bake 55-65 min., or until tender. Let cool 5 min., then slice in half lengthwise and scoop out pulp, leaving 1/2-in. 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 min., 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.
* Recipe courtesy of Mr. Food
2. Place on a baking sheet and bake 55-65 min., or until tender. Let cool 5 min., then slice in half lengthwise and scoop out pulp, leaving 1/2-in. 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 min., 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.
* Recipe courtesy of Mr. Food
Nutritional information:
Calories: 334; Total Fat: 19g; Cholesterol: 448mg; Total Carbs: 22g; Protein: 19g; Sodium: 325mg;