Breakfast Potato Boats

Courtesy of Idaho Potato Commission 4 Servings • 10 MIn. Prep Time • 65 Min. Cook Time

Directions:

1. Preheat oven to 400°F. Scrub potato and pierce skin several times with a fork.

2. Place on a baking sheet and bake 55-65 min., or until tender. Let cool 5 min., then slice in half lengthwise and scoop out pulp, leaving 1/2-in. 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 scallions. Place on baking sheet and heat in oven 5 min., or until cheese is melted.

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

* Recipe courtesy of Mr. Food

Nutrition:

Calories: 334; Total Fat: 19g; Cholesterol: 448mg; Total Carbs: 22g; Protein: 19g; Sodium: 325mg;