Breakfast Potato Boats
Courtesy of Idaho Potato Commission 4 Servings • 10 MIn. Prep Time • 65 Min. Cook Time| Ingredients |
|---|
| 2 large Idaho® 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 |
Directions:
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
Nutrition:
Calories: 334; Total Fat: 19g; Cholesterol: 448mg; Total Carbs: 22g; Protein: 19g; Sodium: 325mg;