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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.

Hilary Meyer
Source: EatingWell.com, July 2017

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Recipe Summary test

active:
25 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 degrees 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 1/4-inch border. Chop enough of the potato flesh to equal about 1 cup. (Save the remaining potato for another use or discard.)

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  • 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.

  • Generously stuff each potato half with about 1/2 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.

  • 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.)

Tips

To make ahead: Store in a refrigerator or cold cooler for up to 1 day.

Nutrition Facts

198 calories; protein 10.2g; carbohydrates 13.9g; dietary fiber 1.3g; sugars 1.3g; fat 11.4g; saturated fat 5.6g; cholesterol 205mg; vitamin a iu 881.3IU; vitamin c 20.5mg; folate 42.8mcg; calcium 103.8mg; iron 1.6mg; magnesium 26.6mg; potassium 400.8mg; sodium 234.5mg; thiamin 0.1mg.
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