Brunch Spud Boats
Submitted by jsmith
Twice-baked potato ‘boats’ stuffed with scrambled eggs, ham, zucchini, red pepper, and Parmesan. A hearty handheld brunch dish that delivers the eggs-and-hash-browns combo in one shell.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThese are twice-baked potatoes reimagined as a brunch dish. Russet potatoes get baked, hollowed out, the shells crisped under the broiler, then refilled with a savory mixture of scrambled eggs, lean ham, sautéed zucchini, red pepper, and the diced potato pulp. A sprinkle of Parmesan goes on top, a quick blast of high heat melts the cheese, and what comes out is the brunch equivalent of eggs, hash browns, ham, and vegetables in one handheld shell.
The technique is a smart sequence. Pre-cooking and broiling the shells gives them structure to hold the filling, then they’re crisp on the outside and tender inside instead of soggy. The diced potato pulp gets a quick fry to develop golden, hash-brown-like edges before the eggs join the pan. Eggs go into the hot pan with the meat and vegetables and cook until just barely set. That’s intentional. They’ll finish setting under the broiler in the shells, so undercooking in the skillet prevents a rubbery final result.
Pro Tips
- Use russet (Idaho) potatoes for the best shell structure. Yukon Gold and red potatoes are too waxy and fall apart.
- The shells can be made ahead and refrigerated overnight. Bring them to room temperature before filling so they reheat evenly.
- Pull the eggs from the pan when they’re still very loose and glossy. Carryover heat in the oven finishes them.
- Top with salsa and chopped cilantro for a Tex-Mex brunch twist.
Variations
- Substitute crumbled cooked breakfast sausage or bacon for the ham.
- Add chopped spinach or sautéed mushrooms for more vegetables.
- Stir in shredded cheddar or pepper jack with the eggs for a cheesier filling.
Ingredients
Directions
To make potato shells: Prick potatoes with a fork and bake in a microwave oven on a plate on high (100 percent) 7 to 11 minutes, rotating after 3 minutes, until tender when pierced with a knife.
Or bake in a conventional oven at 450 degrees 50 to 60 minutes.
They should be soft but firm enough to dice.
Preheat oven to broil.
Cut potatoes in half lengthwise and scoop out pulp, leaving a ½-inch shell.
Dice scooped-out potato.
Spray both sides of potato shell with cooking spray.
Place right side up on a baking sheet and broil until edges are browned and top is slightly crisp but not dry, 3 to 4 minutes.
(Shells may be refrigerated overnight.
Refrigerate cooked potato separately.
Bring both to room temperature before filling.)
To make filling: Preheat oven to 500 degrees.
In a large skillet, preferably non-stick, over high heat, heat 1 tablespoon of oil until hot.
Sauté potato pulp, turning with a spatula until they begin to turn golden, about 5 minutes, adding more oil if needed.
Stir in ham, zucchini and red pepper and sauté, stirring, until vegetables soften slightly, about 3 minutes.
Add eggs, reduce heat to medium-low, and cook, stirring lightly, until very loosely set.
Stir in green onions.
Fill potato shells and sprinkle tops with cheese, if desired.
Place potatoes on baking sheet and bake 5 minutes, or until eggs are set and cheese melts.
Serve with salsa, if desired.
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