Breakfast Potato Boats

Serves: 5
Total Calories: 300


8 left- over or freshly baked potatoes
1/4 cup chopped onion
1/2 cup butter
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons seasoned salt, divided
1 teaspoon paprika
2 cups grated cheese
2 cups cooked and crumbled bacon


Make a cut in the top of the potatoes and scoop out all the insides, reserving shells. Or make 8 boats out of tin foil and use mashed potatoes. Mix potatoes, onion, butter, and seasonings (reserve 1 teaspoon seasoned salt). Spoon mixture back into potato shell and bake in a 12-inch Dutch oven that has been warmed and lightly oiled. Bake 30 minutes on 10–12 briquettes in your Volcano, or 10 briquettes on the bottom and 15 on top for outdoor cooking; on a propane fire, cook very low with 10 briquettes on top. Remove lid and put reserved seasoning, grated cheese, and bacon bits on top. Serve with bacon, hot rolls, or pancakes.

Nutritional Facts:

Serves: 5
Total Calories: 300
Calories from Fat: 160

This Breakfast Potato Boats recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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