Breakfast Potato Boats

By carvalhohm

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

Details

Servings 4
Cooking time 70mins
Adapted from mrfood.com

Preparation

Step 1

Preheat oven to 400 degrees. Scrub potatoes and pierce skins several times with fork.

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.

In large skillet, melt butter over medium heat; scramble eggs until firm.

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 scooped out potato and mash with bit of butter, salt, and pepper. Then simply pan-fry it for double bonus!