Egg-Stuffed Breakfast Potatoes

Egg-Stuffed Breakfast Potatoes

1 Review
From:, July 2017

A make-ahead breakfast perfect for camping or a busy morning—just reheat over campfire coals or in the microwave. Filled with red bell pepper, eggs and cheese, these russet potato boats are bursting with flavor for a breakfast you'll be excited to wake up for.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 3 small-to-medium russet potatoes (6-8 ounces each)
  • 2 tablespoons butter
  • ½ cup finely chopped red bell pepper
  • ¼ cup sliced scallions
  • 3 large eggs, beaten
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup shredded Mexican cheese blend


  • Prep

  • Ready In

  1. Prick potatoes with a fork in several places. Microwave on High for 5 minutes. Turnover and continue cooking on High until tender all the way through, about 4 minutes more. (Alternatively, bake at 350°F until tender, 50 minutes to 1 hour.) When cool enough to handle, cut the potatoes in half lengthwise and scoop out the flesh, leaving a ¼-inch border. Chop enough of the potato flesh to equal about 1 cup. (Save the remaining potato for another use or discard.)
  2. Heat butter in a large nonstick skillet over medium-high heat. Add bell pepper, scallions and the chopped potato. Cook, stirring often, until the pepper softens, 3 to 4 minutes. Add eggs, salt and pepper and cook, stirring, until set, 1 to 2 minutes. Remove from heat. Fold in cheese.
  3. Generously stuff each potato half with about ½ cup of the egg mixture. Let cool completely, then individually wrap with heavy-duty foil. Refrigerate or store in a cold cooler for up to 1 day.
  4. Prepare a campfire and let it burn down to the coals. Place the wrapped potato boats 4 to 6 inches above the coals; cook, turning once or twice, until steaming hot and completely heated through, 10 to 15 minutes. Open carefully. (Alternatively, unwrap and reheat in the microwave.)
  • To make ahead: Store in a refrigerator or cold cooler for up to 1 day.

Nutrition information

  • Serving size: 1 potato boat
  • Per serving: 198 calories; 11 g fat(6 g sat); 1 g fiber; 14 g carbohydrates; 10 g protein; 43 mcg folate; 205 mg cholesterol; 1 g sugars; 0 g added sugars; 881 IU vitamin A; 21 mg vitamin C; 104 mg calcium; 2 mg iron; 234 mg sodium; 401 mg potassium
  • Nutrition Bonus: Vitamin C (35% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1 fat, 1 medium-fat protein, 1 starch, ½ high-fat protein

Reviews 1

July 16, 2017
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By: Joni
No changes except omitted the salt and ate tight after cooking. Heated skin in micro 15 sec before serving. Was looking for a new breakfast item for my son and this is it!
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