Go Back

Loaded Breakfast Potato Boats

Crispy baked potatoes stuffed with fluffy scrambled eggs, bacon, and melted cheese for the ultimate hearty breakfast.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 boats
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Potato Boats
  • 3 large russet potatoes
  • 1 tbsp olive oil
  • 1 tsp salt divided
  • 0.5 tsp black pepper divided
Filling
  • 4 large eggs
  • 2 tbsp milk
  • 1 tbsp butter
  • 6 slices bacon cooked and crumbled
  • 1 cup cheddar cheese shredded
  • 2 tbsp sour cream
  • 2 tbsp chives chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 400°F (200°C). Rub potatoes with oil and salt. Bake 45–60 minutes until tender.
  2. Cook bacon until crispy. Crumble and set aside.
  3. Whisk eggs with milk, salt, and pepper. Scramble gently in butter until slightly underdone.
  4. Slice baked potatoes in half and scoop out centers, leaving a sturdy shell.
  5. Mix potato flesh with eggs, bacon, sour cream, and half the cheese.
  6. Fill potato shells and top with remaining cheese.
  7. Bake 10–15 minutes until cheese melts. Garnish and serve.

Notes

Customize with vegetables, sausage, or different cheeses for variety.