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Potato & Egg Boats
These are the twice-baked potato of breakfast time.
They take a bit of time in the morning to allow the potatoes to bake, but it’s mostly hands-off time and SO WORTH IT!
So pop your potatoes into the oven, and enjoy your coffee and a good book while they’re baking.
Potato & Egg boats reheat very well, so you can store leftovers in the fridge for future meals throughout the week.
Makes about 8 servings
Ingredients:
- 8 small-medium russet potatoes
- 4 slices of nitrate-free bacon, chopped
- 1 Tbsp olive or avocado oil
- 1 large red bell pepper, diced small
- 1 red onion, diced small
- 1/4 cup chopped fresh chives
- sea salt and black pepper, to taste
- 1/2 Tbsp Italian seasoning
- 1/4 tsp garlic powder
- 8 large eggs
Instructions:
Preheat your oven to 375 degrees f. and line a baking sheet with parchment paper or a silicone mat. Wash the potatoes thoroughly, then pierce them several times with a fork.
Rub each potato with a bit of oil and place onto your prepared baking sheet. Place the sheet pan on the middle rack of your oven and bake until potatoes are fork-tender, about 50-60 minutes. Remove from the oven and allow them to cool for about 10 minutes.
Meanwhile, heat a large skillet over medium heat. Add in the bacon and cook stirring occasionally for about 5 minutes. Keep about 1 tablespoon of grease in the pan, discarding the rest.
Stir in the diced bell peppers, and red onions, and continue to cook until veggies soften and bacon is crispy, about 4 minutes more. Set aside until ready to use.
Once the potatoes are finished cooling, using a pairing knife, carefully cut the top off as shown in the photos, and scoop out some of the insides (reserve the insides for another use).
Place the potato boats back onto the sheet pan. In a small bowl, whisk your eggs together with chopped chives, and season with a pinch of sea salt, pepper, Italian seasoning, and garlic powder.
Add the bacon and vegetable mixture into the eggs and stir to combine. Divide the egg mixture evenly between each of the potato boats as shown, then return the pan back to the preheated oven. 
Bake for 15-20 minutes or until the edges are brown and eggs are set in the center.
Enjoy!
❤Rachel
Ingredients
- 8 small-medium russet potatoes
- 4 slices of nitrate free bacon, chopped
- 1 Tbsp olive or avocado oil
- 1 large red bell pepper, diced small
- 1 red onion, diced small
- 1/4 cup chopped fresh chives
- sea salt and black pepper, to taste
- 1/2 Tbsp Italian seasoning
- 1/4 tsp garlic powder
- 8 large eggs
Instructions
- Preheat your oven to 375 degrees f. and line a baking sheet with parchment paper or a silicone mat.
- Wash the potatoes thoroughly, then pierce them several times with a fork.
- Rub each potato with a bit of oil and place onto your prepared baking sheet.
- Place the sheet pan on the middle rack of your oven and bake until potatoes are fork tender, about 50-60 minutes. Remove from the oven and allow them to cool for about 10 minutes.
- Meanwhile, heat a large skillet over medium heat. Add in the bacon and cook stirring occasionally for about 5 minutes.
- Keep about 1 tablespoon of grease in the pan, discarding the rest.
- Stir in the diced bell peppers, and red onions, and continue to cook until veggies soften and bacon is crispy, about 4 minutes more.
- Set aside until ready to use.
- Once the potatoes are finished cooling, using a pairing knife, carefully cut the top off as shown in the photos, and scoop out some of the insides (Reserve the insides for another use).
- Place the potato boats back onto the sheet pan.
- In a small bowl, whisk your eggs together with chopped chives, and season with a pinch of sea salt, pepper, Italian seasoning, and garlic powder.
- Add the bacon and vegetable mixture into the eggs and stir to combine.
- Divide the egg mixture evenly between each of the potato boats as shown, then return the pan back to the preheated oven.
- Bake for 15-20 minutes or until the edges are brown and eggs are set in the center.
- Enjoy!
