Healthy Ingredient Recipes Healthy Vegetable Recipes Healthy Onion Recipes Healthy Scallion Onion Recipes Egg-Stuffed Breakfast Potatoes 5.0 (1) 1 Review 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. By Hilary Meyer Hilary Meyer Instagram Hilary Meyer is a freelance recipe developer, tester and content creator. She has a bachelor's degree in anthropology from the University of Colorado at Boulder and a Culinary Arts degree from the New England Culinary Institute. Hilary started working in the EatingWell test kitchen in 2006 before becoming an editor. She left for New York City in 2014, but eventually returned home to Vermont where she belongs. EatingWell's Editorial Guidelines Updated on June 8, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Additional Time: 20 mins Total Time: 45 mins Servings: 6 Yield: 6 servings Nutrition Profile: Low-Calorie Low Carbohydrate Gluten-Free Vegetarian Low Sodium Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 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 Directions 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.) 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. Rate it Print Nutrition Facts (per serving) 198 Calories 11g Fat 14g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 potato boat Calories 198 % Daily Value * Total Carbohydrate 14g 5% Dietary Fiber 1g 5% Total Sugars 1g Protein 10g 20% Total Fat 11g 15% Saturated Fat 6g 28% Cholesterol 205mg 68% Vitamin A 881IU 18% Vitamin C 21mg 23% Folate 43mcg 11% Sodium 235mg 10% Calcium 104mg 8% Iron 2mg 9% Magnesium 27mg 6% Potassium 401mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved