Have you been to http://www.myfridgefood.com? You should go! It has a small list of items likely to be found in the last days before a trip to the store is necessary. You check off the ones you have on hand, and it gives you an interesting list of recipes.

This recipe was listed as simple “breakfast potatoes”. But that doesn’t begin to describe it. When I think breakfast potatoes, I think papas or country potatoes, fried up chunky next to some eggs and breakfast meat. That is not this recipe. Rather then being NEXT to the eggs and meat, the potato is filled with the rest of breakfast, and then baked. Wut. It’s like a twice baked potato… but breakfasty.

So they are now dubbed Breakfast Baked Potato Boats. And they are easy. And delicious. And infinitely adaptable. It’s really just potato and eggs and whatever else you have. This is how we did it, though.

Eggs, chorizo, cheese, eggs, potato, salt and pepper. (Not Pictured: other potato) Simple stuff.

Microwave your potatoes for five minutes after stabbing them a few times with a fork. Unless you have a lot of patience and are not starving, in which case you rub them down with oil and bake for 30 minutes at 350*f. It would also be great if you used leftover baked potatoes from dinner the night before. If you’re making a number of these, you can keep the fluffy insides for mashed potatoes for another meal, too. Use all parts of the buffalo.

Cook your breakfast meat and make sure it’s in small pieces.

Preheat oven to 350*f

After the potatoes are nuked/baked, carefully cut off 1/4 of the potato lengthwise and scoop out the fluffy insides. Leave enough of a potato wall to prevent leaks, but enough room in the “boat” to fit all the good stuff.

Put a sprinkle of cheese down on the bottom, and crack and egg right over the cheese into each potato. If a bit sloshes out, it’s okay. Still delicious.

Top with breakfast meat, salt, pepper and more cheese and put on a baking pan.

Place in the oven for 20-25 minutes. Check on them frequently and put some foil over them if the cheese starts to get really brown.

They will look something like this when they’re done: