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Baked Potato Omelette Boats

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Crispy baked potato shells filled with a savory herb omelette mixture, baked until golden and puffed—a creative breakfast twist.

Ingredients

Units Scale
  • 6 large baking potatoes
  • 6 eggs
  • 1/4 cup milk
  • 1/4 cup red onion, finely diced
  • 1/4 cup bell pepper, finely diced
  • 1/4 cup shredded cheese (cheddar or mozzarella)
  • 2 tbsp chopped fresh parsley or chives
  • Salt and pepper to taste
  • Olive oil for brushing

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Bake potatoes until fork-tender, about 45–50 minutes. Let cool slightly.
  3. Slice off the tops and scoop out the insides, leaving a thick wall to form a shell.
  4. In a bowl, whisk together eggs, milk, onion, bell pepper, cheese, herbs, salt, and pepper.
  5. Fill each potato shell with the egg mixture.
  6. Place on a baking sheet lined with parchment and brush outer skin with olive oil.
  7. Bake for 20–25 minutes, or until eggs are set and slightly golden on top.
  8. Garnish with extra herbs and serve warm.

Notes

  • Save the scooped-out potato for mashed potatoes or other recipes.
  • Try adding cooked bacon or mushrooms for extra flavor.
  • Best served fresh, but leftovers can be reheated in the oven.

Nutrition

Find it online: https://yumfoodusa.com/baked-potato-omelette-boats/