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Loaded Baked Potato Egg Boats

Crispy baked potato halves filled with a creamy, cheesy bacon mash and topped with a perfectly baked sunny-side-up egg. A hearty, all-in-one breakfast.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 boats
Course: Breakfast, Brunch
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Potato Base
  • 4 large Russet potatoes scrubbed clean and dried
  • 1 tbsp olive oil for rubbing
  • 1 tsp coarse sea salt
Filling and Toppings
  • 4 large eggs
  • 6 slices thick-cut bacon cooked and crumbled
  • 1 cup sharp cheddar cheese freshly grated, divided
  • 3 tbsp unsalted butter softened
  • 0.25 cup whole milk or heavy cream
  • 0.5 tsp black pepper freshly ground
  • 0.5 tsp garlic powder
  • 2 tbsp fresh chives finely chopped, for garnish

Equipment

  • Heavy-duty baking sheet
  • Medium mixing bowl
  • Potato masher or fork
  • Melon baller or small spoon

Method
 

  1. Preheat oven to 400°F (200°C). Pierce clean, dry potatoes with a fork, rub with olive oil, and sprinkle with coarse sea salt.
  2. Bake potatoes for 50-60 minutes until the skin is crispy and the center is completely tender. Let cool for 10-15 minutes.
  3. Slice a thin layer off the top of each potato (or cut in half if very large). Carefully scoop out the flesh into a mixing bowl, leaving a sturdy 1/4-inch border of skin intact.
  4. To the scooped potato flesh, add butter, milk, garlic powder, black pepper, half the bacon, and half the cheddar cheese. Mash until creamy and well combined.
  5. Spoon the mashed filling back into the potato skins. Use the back of a spoon to create a deep, wide well in the center of each boat.
  6. Carefully crack one egg into each well. Sprinkle the remaining cheddar cheese and bacon around the edges of the egg.
  7. Lower oven temperature to 375°F (190°C). Bake the potato boats for 12-18 minutes until the egg whites are set but the yolks are still runny.
  8. Remove from the oven, let rest for 2 minutes, garnish with fresh chives, and serve immediately.

Notes

Do not microwave the potatoes for the first step, as the oven is required to create a crispy skin that will hold its shape.