Breakfast Potato Boats

Recipe courtesy of Mr. Food.

Recipe Ingredients:

2 large Idaho® Russet potatoes (12 to 14 ounces each, cut lengthwise)
1 tablespoon butter
8 large eggs, beaten
1 medium tomato, chopped
1/4 cup crumbled cooked bacon
1/2 cup shredded sharp cheddar cheese
1 to 2 green onions, sliced

Cooking Directions:

1. Preheat oven to 400°F (205°C). Scrub potato and pierce skin several times with a fork.
2. Place on a 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 1/2-inch thick shell.
3. In a large skillet, melt butter over medium heat, scramble eggs until firm.
4. Evenly divide eggs into potato halves and sprinkle with tomatoes, bacon , cheese and green onions.
5. Place on baking sheet and heat in oven 5 minutes, or until cheese is melted.

Makes 4 servings.

Tip: Save the scooped out potato and mash with a bit of butter, salt, and pepper. Then simply pan-fry it for a double bonus.

Nutritional Information Per Serving (1/4 of recipe): Calories: 334; Total Fat: 19g; Cholesterol: 448mg; Total Carbs: 22g; Protein: 19g; Sodium: 325mg.

Recipe and photograph courtesy of the Idaho Potato Commission.