Eggs In Potato Boats

Surprise and delight those at the table when you bring out these fun and delicious Eggs in Potato Boats. They're perfect for breakfast, lunch, or dinner!

*Disclaimer - This recipe was originally published in 2013. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

We try and do a Breakfast-For-Dinner night at our house almost every Thursday, and it has become something that everyone really looks forward to. Some weeks it's sweet, some weeks it's savory (my favorite).

Last week I made something I'm calling Eggs In Potato Boats. They were a fun and unexpected surprise when they were brought to the dinner table, AND they were super tasty.

Who knew Breakfast-For-Dinner Thursday could get any more fun?

This recipe for Eggs In Potato Boats can also be considered a bonus recipe "twofer".

By adding a few simple ingredients to the potato that you've removed to make the boat, you now have a delicious side dish that will compliment the Eggs In Potato Boats perfectly! Winner! Winner! It's breakfast-for-dinner 🙂

EGGS IN POTATO BOATS                  {PRINT THIS RECIPE}
Serves: 6-8           Prep Time:  15 minutes       Bake time: 50-60 minutes

4 extra-large Idaho potatoes, microwaved and cooled
8 eggs
¼ pound bacon, cut into 1" pieces
1 medium green bell pepper, chopped
1 medium red onion, chopped
2 cloves garlic, minced
2 tablespoons butter, melted
salt and pepper to taste

-Preheat the oven to 350 degrees.
-Once the potatoes have been cooked and cooled, cut them in half lengthwise. If needed, cut a small portion off the bottom of the potatoes in order to have them sit evenly on a baking sheet.
-Using a spoon, scoop out all the potato insides being careful to leave at least a ¼"-½" shell (see photo), and place each boat onto a prepared baking sheet.
-Place all the removed potato insides into a small bowl and set aside.
-Brush the insides of each potato boat with the melted butter and season with salt and pepper.
-Crack an egg into each potato boat and season with salt and pepper.
-Carefully put the baking sheet into the oven and cook for 50-60 minutes, depending on your preferred doneness for eggs.
-Meanwhile, about 15 minutes before the egg boats are ready, heat a large skillet over medium/high heat and cook the bacon until almost crisp. Drain slightly and add in the bell pepper, red onion, and minced garlic. Saute the veggies and bacon for about 3-4 minutes and then add in the reserved potatoes.
-Season with salt and pepper and stir occasionally until the potatoes and veggies are cooked through.
-Serve the potato side dish alongside the Eggs In Potato Boats.
-Enjoy!