Crispy potato skins filled with sizzling bacon, melted cheddar cheese, and baked sunny-side-up eggs—these hearty breakfast boats are perfect for weekend brunch or a fun twist on breakfast-for-dinner. This satisfying and customizable dish offers the best of a full breakfast, served inside a warm and crispy potato shell.
Why You’ll Love This Recipe
These breakfast potato boats are a delicious and visually appealing way to start the day. They combine all your morning favorites—potatoes, eggs, cheese, and bacon—into one compact and flavorful meal. They’re easy to make, fun to serve, and can be customized to suit any taste or dietary need. Plus, they’re perfect for prepping ahead or serving to a crowd.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- medium russet potatoes
- bacon
- large eggs
- shredded cheddar cheese
- chopped fresh chives
- olive oil
- salt and pepper
Directions
- Preheat oven to 400°F (200°C).
- Scrub the potatoes and pierce each several times with a fork. Bake directly on the oven rack for 45–50 minutes or until tender. Let cool slightly.
- Slice each potato in half lengthwise. Scoop out most of the flesh, leaving about 1/4 inch of potato along the skin. Reserve the scooped-out flesh for another use.
- Brush the inside of each potato skin with olive oil and season with salt and pepper. Place them back in the oven for 10 minutes to crisp up.
- Meanwhile, cook the bacon until done but still pliable, not overly crispy.
- Remove the skins from the oven. Line each with a strip of bacon, sprinkle in shredded cheese, and carefully crack an egg into each.
- Return the filled potato skins to the oven and bake for 12–15 minutes, or until the eggs are cooked to your liking.
- Top with chopped chives, season again if needed, and serve immediately.
Servings and timing
This recipe makes 4 servings, with each serving consisting of one potato boat. The total preparation and cooking time is approximately 1 hour and 15 minutes, including baking and assembly.
Variations
- Vegetarian Option: Skip the bacon or substitute with sautéed mushrooms or spinach.
- Cheese Swap: Use Monterey Jack, pepper jack, Swiss, or feta instead of cheddar.
- Spicy Version: Add a few dashes of hot sauce or diced jalapeños for heat.
- Loaded Style: Include sour cream, green onions, or avocado slices for a heartier version.
- Mini Boats: Use small potatoes for bite-sized appetizers or snacks.
Storage/Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 10–15 minutes until warmed through. Avoid microwaving if possible to maintain the crisp texture of the potato skins.
FAQs
Can I make breakfast potato boats ahead of time?
Yes, you can bake the potatoes, crisp the skins, and even assemble them in advance. Just crack the eggs and bake right before serving for best results.
What type of potatoes work best?
Russet potatoes are ideal due to their size and sturdy skin, which holds up well when hollowed and baked.
Can I scramble the eggs instead?
Yes, you can add scrambled eggs instead of baking whole eggs inside the boats.
How do I prevent the eggs from overflowing?
Ensure the potato cavity is deep enough and crack the egg slowly into a small bowl first, then pour into the potato to control placement.
Can I make this without bacon?
Absolutely. Omit the bacon or use a vegetarian alternative such as tempeh bacon or sautéed vegetables.
Are these freezer-friendly?
They are not ideal for freezing once assembled with eggs, but you can freeze the prepared potato shells and add fresh eggs later.
How do I know when the eggs are cooked?
Bake until the whites are set and the yolks reach your desired consistency—about 12–15 minutes for slightly runny yolks.
Can I use a different type of cheese?
Yes, any melting cheese like mozzarella, gouda, or provolone works well.
What can I do with the leftover potato flesh?
Use it to make mashed potatoes, potato cakes, or stir into soups.
Can I add vegetables?
Certainly. Add diced bell peppers, onions, or spinach to the filling before baking for added nutrition and flavor.
Conclusion
Breakfast Potato Boats with Eggs, Bacon & Cheese are a fun and hearty twist on the traditional breakfast plate. With their crisped potato shells and savory fillings, they’re perfect for weekend brunches, special breakfasts, or even casual dinners. Simple to prepare and endlessly customizable, they’ll quickly become a household favorite.
Print
Breakfast Potato Boats with Eggs, Bacon & Cheese
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
Description
Golden roasted cauliflower florets tossed with tender chickpeas, crunchy toasted almonds, and fresh herbs—this hearty and flavorful dish is a wholesome side or plant-based main.
Ingredients
- 1 medium head cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup toasted almonds, chopped
- 2 tablespoons chopped fresh parsley
- Optional: squeeze of lemon juice for brightness
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper.
- Spread mixture on the baking sheet in a single layer.
- Roast for 25–30 minutes, stirring halfway through, until cauliflower is golden and crisp on the edges.
- While roasting, toast almonds in a dry skillet over medium heat until fragrant, about 3–4 minutes.
- Transfer roasted vegetables to a serving bowl. Add toasted almonds and chopped parsley. Toss gently.
- Finish with a squeeze of lemon juice if desired and serve warm or at room temperature.
Notes
- Ensure cauliflower pieces are uniform in size for even roasting.
- For extra depth, add a pinch of turmeric or coriander to the spice mix.
- Can be made ahead and served cold as a salad.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 280mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
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