Good morning! These cheesy potato boats are a great filling, hearty breakfast to start your day. Scooped-out baked potatoes stuffed with crumbled breakfast sausage are the perfect base for a runny egg & extra cheddar.
Potatoes & sausage aren’t exactly the most photogenic fillings, but I seriously dream about that stretchy cheese and gooey egg yolk. Give it a good drizzle of hot sauce and I’m in breakfast heaven.
Sausage & cheddar is the easy go-to breakfast combo, but there are so many directions to run with this. Mushrooms & swiss? Ham & gouda? Sweet potatoes are a definite yes.
And did I mention this recipe happens to also make mashed potatoes for dinner? Major bonus!
I’m excited to try these as a make-ahead camping breakfast! I’ll bake the potatoes and brown the sausage ahead of time, fill the potatoes with sausage & cheese, and just pack them wrapped up in foil. All we’ll have to do in the morning is crack an egg and set the foil right in the coals – perfect start to a long day in fresh mountain air!
- 4 potatoes
- olive oil
- salt & pepper
- 12 oz. breakfast sausage
- 1/2 onion diced
- 4 eggs
- 1/2 cup shredded cheddar
Preheat oven to 350°.
Prick potatoes all over with a fork. Coat them generously with oil and season to taste with salt & pepper.
Bake directly on an oven rack at 350° for 60-70 minutes, until skin is crispy and insides are soft when squeezed. Remove potatoes and keep oven heated at 350°.
When potatoes are nearly done, brown the sausage in a large skillet. Add onion and cook until translucent. Remove from heat and stir in 1/4 cup of cheese.
Cut off the top quarter of each potato and scoop out the flesh to make a hollow boat. Press the sausage mixture into the empty potatoes so they're filled not quite to the top. Crack an egg into each boat and top with remaining cheese.
Bake at 350° for 15 minutes, then start checking every 2 minutes until the egg is cooked how you like it - 17 minutes gave me a perfectly gooey yolk, but every oven is different.
Serve hot out of the oven!
The amount of sausage depends on how big your potatoes are - if your potatoes are extra small or large, adjust the amount of sausage. Make sure to leave enough room for the egg.