Friday, February 13, 2015

Breakfast Potato Boats

This is totally one of those, duh, why didn't I think of this before recipes! I mean really ... just wait, you'll see.

I was thinking about what to make for breakfast, and for some reason, I remembered the many times we've had a leftover baked potato (or maybe just a half of one) I cubed up for home fries to use it up. I've done this many times with leftover baked potatoes, especially on the weekend, so I thought, hmmmmmm ... well what IF I just baked a potato, scored it into cubes and loaded it up with the typical things I make to accompany home fries?

Eureka! So easy! And it's one of those you can make any way you want by using cooked and crumbled bacon or ham pieces instead of the sausage, or any toppings you like ... so simple! Add some fresh fruit to this as a side dish for the perfect breakfast.

1 large Russet potato
1/2 tbls olive oil
1/2 tsp coarse salt
2 eggs, scrambled
Sausage, cooked and crumbled
1 tbls. butter, melted
Shredded cheddar cheese
Tomato salsa (optional)
Salt and pepper, as desired

Preheat oven to 400.  Scrub the outside of the potato, pat dry with paper towels, then rub olive oil all over the skin. Sprinkle with salt and place on a baking sheet and bake until done, about 1 hour (this step can be done ahead of time, or use a leftover baked potato).

Meanwhile, scramble the eggs, cook and crumble the sausage, and set aside.

Once baked, remove from oven, and split potato in half length-wise. Brush potato with melted butter and carefully cut potato into cubes, being careful not to cut through the potato skin.

score the potato into small cubes

Place the potato back on a baking sheet and top with shredded cheddar cheese, then crumbled sausage, scrambled eggs and more shredded cheddar cheese.

add the cheese

add the cooked and crumbled sausage

add the scrambled eggs

add more shredded cheddar cheese

Return to oven and bake 5 minutes or until cheese it melted.

Sprinkle with salt and pepper and serve topped with tomato salsa if desired.

Yield:  1 potato = 2 servings