Written By: Jessica DeMay
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PNFWLF
These Paleo Whole30 Egg Potato Boats are a fun and filling breakfast. Packed with sausage, peppers, green onions and of course eggs. They are gluten free, dairy free, and low FODMAP.
I saw a video on Facebook of this idea, but it definitely wasn't paleo. I thought it was a fun idea and used ingredients that work for us and they came out incredible!
They're not the same as potato skins because instead of cutting the potato in half and scooping out, the top of the potato is cut off and scooped out. The result is a bigger area for filling with eggs.
Some tips to make these. They're not hard, but a little more time consuming than some breakfasts.
- Choose the largest potatoes you can. I couldn't find any that big, so I used about 10 medium potatoes. It still worked.
- These are so customizable! I used what we like, but use what you like. You'll need 2 cups of cooked veggies and meat, so whatever you want in that measurement.
- Bake the potatoes a day ahead and scoop out. This makes baking them in the morning a lot quicker. You can also chop all the veggies ahead of time.
- Use the scooped out potatoes for mashed potatoes or any other way you'd like.
- I use Pederson's sausage since it's low FODMAP. Use any breakfast sausage you like or here is a homemade breakfast sausage (not low FODMAP).
These are good on their own, but also good dipped in some ranch. Potatoes and ranch are always a good combo!
These are a delicious breakfast that are worth the extra work. I hope you love them! They are so hearty and delicious.
Here are some more breakfasts you will like: Paleo Whole30 Sausage Potato Breakfast Casserole, Paleo Spaghetti Squash Casserole, and Paleo Whole30 BLT Egg Bake.
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Paleo Whole30 Potato Egg Boats
Author:Jessica DeMay
Prep Time:20 minutes minutes
Cook Time:1 hour hour 40 minutes minutes
Servings:8 servings
Course:Breakfast
Cuisine:American
Diet:Gluten Free
Ingredients
- 8-10 large potatoes
- 1 tablespoon garlic oil*
- 1 bell pepper, diced (not green if needing low FODMAP)
- ¼ cup chopped green onion, about 1 bunch
- ½ teaspoon salt
- 9 oz breakfast sausage
- 8 large eggs
Instructions
Preheat the oven to 375° and line a sheet tray with parchment paper. Wash the potatoes and poke them a couple times with a fork. Rub with a little avocado oil and place them on the sheet tray. Bake until tender, about 50-60 minutes.
While the potatoes are baking, make the filling. Add the garlic oil to a large skillet. Over medium heat, cook the pepper, green onion and salt until tender, about 5-7 minutes.
Add the sausage and cook another 5 minutes. Mine was cooked so I was just warming it up. If it's raw then make sure it's cooked through.
Remove the potatoes from the oven and let cool 10-15 minutes until cool enough to handle. Cut the top off the potato and scoop out the inside leaving just a little potato lining the skin. Place them in a 13x9 pan.
Crack the eggs into a large bowl and scramble. Add in the pepper and sausage mixture. Divide evenly between all the potatoes and cook 40 minutes or until eggs are set.
Notes:
If not needing low FODMAP, use 1 tablespoon of any oil and 1 teaspoon of garlic powder. And bell pepper and sausage will work great.
Nutrition Information
Calories: 473kcal (24%)Carbohydrates: 66g (22%)Protein: 19g (38%)Fat: 15g (23%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 209mg (70%)Sodium: 442mg (19%)Potassium: 1742mg (50%)Fiber: 9g (38%)Sugar: 4g (4%)Vitamin A: 798IU (16%)Vitamin C: 93mg (113%)Calcium: 79mg (8%)Iron: 4mg (22%)
Did you make this recipe?Tag me on Instagram at @RealFoodWithJessica or leave me a comment & rating below.
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14 Comments
Diane says
Can u make these on a campfire?
Reply
Jessica DeMay says
I definitely think you could!
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Lorraine walker says
add a slice of cheese of ur choice b4 baking
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Sheila says
I’m a little confused. After I’ve baked the potatoes for 50-60 min and cut the tops off and scoop out the inside of the potato. Am I supposed to bake them again before adding the filling?
Reply
Jessica DeMay says
Hi Sheila- yes, bake again for a little then fill
Reply
Vicki says
I'm confused as well. "Divide evenly between all the potatoes and cook 40 minutes or until eggs are set." I assume you mean to fill the potato shells and then "bake" again for 40 minutes to cook the eggs? You are even telling her to "bake again for a little" and "then fill". So sorry. This is confusing.
Reply
Jessica DeMay says
Hi Vicki- I'm sorry about the confusion. You bake the potatoes, scoop out the center, fill and bake again. I rewrote the instructions to hopefully help. Let me know if you're still confused.
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Judy says
Looks good
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Joanie Stultz says
These were great! I should have removed more of the potato as the balance of potato to egg for some was too much. Great recipe for a more substantial breakfast than just an egg.
Reply
Jessica DeMay says
Thanks for trying it, Joanie! I'm glad you still liked it even with a lot of the potato 🙂
Reply
Karly says
These little breakfast boats look so delicious!
Reply
Jessica DeMay says
Thanks, Karly!
Reply
Debbie says
Do you think these would freeze well?
Reply
Jessica DeMay says
Hi Debbie- I haven't tried it, but I think possibly. Hope you try them!
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