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Breakfast Potato Boats
Courtesy of Idaho Potato Commission
Servings: 4
Prep Time: 10 MIn. Cook Time: 65 Min. What you need:
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+ 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 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 Nutritional information:
Calories: 334; Total Fat: 19g; Cholesterol: 448mg; Total Carbs: 22g; Protein: 19g; Sodium: 325mg;
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