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photo credit: https://joeats.net/

test kitchen :: mini breakfast potato boats

Updated: Sep 14, 2019


If you have stayed with us in the past and/or follow us on social media, you may have seen these guys in their larger russet potato form as a savory main breakfast dish. As we were meal planning one day, we had the larger russet potatoes on the brain as well as our our savory side of smashed potatoes and it hit; we could easily shrink the main dish and turn the same concept into a savory side dish! These mini breakfast potato boats are naturally gluten free and could easily be made dairy free and/or vegan. For the ingredients...you'll need a few grocery staples or you can adjust depending on what you need to use up in your fridge...our favorite kind of recipe!



INGREDIENTS NEEDED:


baby potatoes [ we use 2-3/person ]

a variety of your favorite vegetables

[ we like onion + spinach + red pepper + mushroom but zucchini + shallot + squash work great, too! ]

scrambled eggs [or tofu if vegan ]

shredded cheese [ omit if making dairy-free and/or vegan]

sour cream [ omit if making dairy-free and/or vegan]

cumin

chili powder

s+p

olive oil

fresh herbs [ we like cilantro but fresh chives also add an amazing flavor! ]




Preheat your oven to 375 degrees. Boil the baby potatoes until fork tender then drain and let cool. While they are cooling, chop up whatever vegetables you are using and lightly saute them in a drizzle of olive oil. Once sauteed, remove from the pan and set aside. Scramble your eggs [ or tofu ] in the same pan. Once scrambled, add in your sauteed vegetables and remove from heat + set aside. Slice your cooled baby potatoes lengthwise and take a small spoon to carefully scrape out the insides of the potato. You will need to be quite gentle with the potatoes as the skins could break apart easily. Feel free to add some of the scooped out potato into the egg + vegetable mixture. Line a baking tray with tin foil and place your potato skins on the baking tray. Gently scoop the egg + vegetable mixture into the skins. Top with shredded cheese and bake for about 10-15 minutes or until cheese is melted. Garnish with sour cream + fresh herbs and serve!



Enjoy these Honey I Shrunk the Breakfast Potato Boats! We know we do.