Do you guys get in meal ruts? You have plenty of food in the fridge and the skills to make something, but you just don’t know what to make? I feel that’s the hardest part about cooking for most people–coming up with the ideas. I guess that’s where food blogs like this come in handy right? (Have you checked out my weekly meal plans yet? I share a printable shopping list too!) I pretty much spend all my time thinking of fun meals and snacks to make for my family. After all, if I’m not thinking ahead then I’ve got two toddlers on my hands who wont calm down until they’re fed!
I love ideas like these Breakfast Potato Boats that use simple, quality ingredients, and are easy to throw together. You can eat them for breakfast, lunch or dinner!
What I really love is how you can customize these Breakfast Potato Boats for each family member. Throw in some extra veggies for mom, some crushed red pepper flakes on dad’s, and extra cheese for the kiddos. The one ingredient my family always agrees on is Canadian bacon. We LOVE it. I like the Jones Dairy Farm Canadian bacon best because, as you’ve heard me rant in the past, ingredient quality is super important to me. Their Canadian bacon is all-natural and made with no preservatives or MSG, and it really shows when it comes to freshness and flavor. Find Jones Dairy Farm products near you by searching here.
The potato boat process starts with making baked potatoes—I slather them in a little olive oil and season them with salt and pepper. Prick a hole on top and stick them right in the oven (no tinfoil necessary). The end result is a nice, crispy, seasoned skin and perfectly tender potato. Then, slice the potato in half, lengthwise, and scoop out some of the inside to form a “boat”. (I reserve the extra potato filling for potato soup or mashed potatoes.) Add your favorite toppings, and crack an egg on top. Bake it for a few minutes and you’ve got yourself one delicious, healthy meal!
- 2 russet baking potatoes
- 2 Tbsp olive oil, divided
- salt and pepper, to taste
- 2 Tbsp butter, room temperature
- 1 cup shredded cheddar cheese
- 4 slices Canadian bacon, , chopped
- 1 bell pepper, chopped (or use mini bell peppers of different colors)
- 4 eggs
- 1 avocado, peeled, seeded and sliced
- 1 green onion, chopped
- Preheat oven to 425 degrees F. Wash and pat dry potatoes. Brush them all over with olive oil and season all over with salt and pepper. Bake for 45-50 minutes or until fork tender. Remove from oven and allow to cool for a few minutes.
- Reduce oven heat to 350 degrees F.
- Slice in half, lengthwise. Scoop out some of the flesh from the potatoes. (You can discard it or use it to make mashed potatoes, or potato soup). Brush butter inside each potato half and season with salt and pepper. Top each with 1/4 cup of cheese, chopped Canadian bacon, and bell peppers. Gently crack an egg on top, and use a spoon if you need to help push some of the toppings down to allow the egg white to sit inside the potato. Season with a little more salt and pepper.
- Place potatoes on a baking sheet and bake for about 8-12 minutes or until the whites are white and set (don't over cook them!) Remove from oven and top with sliced avocado and chopped green onion.
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This post is brought to you by Jones Dairy Farm. As always, all opinions are my own.