Breakfast Potato Boats with Bacon, Eggs and Cheese

Homemade cheesy potato boats with bacon and baked eggs served on a decorative plate.

Breakfast Potato Boats with Bacon, Eggs and Cheese

There’s something so comforting about pulling a tray of crispy baked potatoes out of the oven, especially when they’re loaded with melted cheese, creamy potato filling, crispy bacon, and perfectly baked eggs. These Breakfast Potato Boats are the kind of recipe that instantly makes the whole kitchen smell amazing and disappears fast from the table.

I love making this recipe on slow mornings or whenever I want something warm, filling, and easy to prepare. The potatoes turn soft and fluffy inside while the bacon becomes perfectly crispy on top. Every bite is creamy, cheesy, savory, and packed with flavor. If you enjoy loaded breakfast potatoes, bacon and egg recipes, or cozy comfort food, these cheesy bacon potato boats are guaranteed to become a favorite.

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Prep Time 15

Cook Time 1 10

Total Time 1 25

Course Breakfast, Brunch, Dinner

Cuisine American, Comfort Food

Servings 4 servings

Calories 520 kcal

Ingredients

4 medium potatoes
1 tablespoon oil
Salt to taste
Black pepper to taste
3 –4 tablespoons cooking cream or heavy cream
200 g shredded mozzarella cheese
4 large eggs
8 slices bacon
1 teaspoon garlic powder optional
Fresh parsley or green onions for serving (optional)

Instructions

Preheat the oven to 200°C (390°F). Wash the potatoes well, place them in a baking dish, drizzle with oil, and bake for 45–50 minutes or until soft inside.
Remove the potatoes from the oven and let them cool slightly. Cut each potato in half lengthwise and carefully scoop out most of the filling, leaving a thin layer inside the skins.
Place the scooped potato filling into a bowl. Add the cream, most of the shredded mozzarella cheese, salt, black pepper, and garlic powder if using. Mix until creamy and smooth.
Spoon the cheesy potato mixture back into the potato skins and create a small space in the center of each one.
Crack one egg into each potato boat. Sprinkle the remaining cheese on top and place bacon slices over each potato.
Return the potato boats to the oven and bake at 190°C (375°F) for 15–20 minutes, or until the egg whites are set and the bacon becomes crispy.
Remove from the oven, garnish with fresh parsley or green onions if desired, and serve warm.

Notes

Nutrition Disclaimer: Nutritional information is automatically calculated and should be considered an estimate, not a guarantee. Values may vary depending on the ingredients and brands used.

Calories: 520 kcal

Carbohydrates: 32 g

Protein: 24 g

Fat: 33 g

Saturated Fat: 14 g

Polyunsaturated Fat: 3 g

Monounsaturated Fat: 12 g

Trans Fat: 0.2 g

Cholesterol: 235 mg

Sodium: 780 mg

Potassium: 980 mg

Fiber: 4 g

Sugar: 2 g

Vitamin A: 720 IU

Vitamin C: 18 mg

Calcium: 320 mg

Iron: 2.8 mg

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