In celebration of our National Parks 100 year anniversary, this coming August 25, 2016, I thought I would share a couple of my favorite campfire recipes with you. Easy Camp Breakfast Potato Boats are one of those versatile, easy to make, easy to eat recipes that you can prepare portions of it at home before you go camping, then throw in the kitchen sink with whatever you have leftover from the previous days recipes that I just love. Easily cooked in a foil packet or simply set in a cast iron skillet and placed over the coals in the campfire as I have done here.
Camp Breakfast Potato Boats, filled with any breakfast morsel you choose, think of it as a wilderness frittata cooked in a potato skin, from just eggs to a host of vegetables and meat combinations.
My recipe is a great place to get started if this is your first time making Camp Breakfast Potato Boats.
If you are an old hand at campfire cooking, then here are some ingredient ideas to mix with your eggs instead:
- Capers, olives, sausage and feta cheese
- Spinach, bacon and cheddar cheese
- Spinach, hamburger and cheese
- Mushroom, leek and Fontina cheese
- Onion, Chorizo and Monterrey jack cheese
- Mixed vegetables and fresh herbs
- Zucchini shreds
- Asparagus
- Swiss chard
Camp Breakfast Potato Boats are perfect for the campfire, if your park allows it, and equally easy to make in a grill or oven at camp too.
Just fill the Idaho® Potatoes up and bake!
Breakfast Potato Boats Recipe
(One baked potato will serve one person two halves.)
Cooking for two or a crowd, Breakfast Potato Boats are a deliciously easy recipe to prepare at camp, simply wrap in foil or use cast iron skillet. Better yet, you can eat your Breakfast potato Boats on a plate or with your hands!
Cooking Outdoors Tip: Campfire cooking is different than cooking on a grill (the following recipe directions are for cooking over a campfire. If using a grill you will need to sauté ingredients over direct heat, then switch to indirect heat to bake.
Using coals only, place cast iron skillet into campfire using direct heat cooking, with coals on bottom and sides of skillet.
Sauté the diced Linguica over the campfire coals in a cast iron skillet.
Cooking Outdoors Tip: This step can be done at home.
Add diced onions and sauté until translucent and Linguica is crispy on the outside.
Remove from skillet, set aside to cool.
Leaving grease from sautéing Linguica and onion in skillet, place scooped out Idaho® potato halves in cast iron skillet.
Sprinkle salt and pepper onto potato boats.
Fill potato boats with Linguica onion mixture and diced green onions.
Cooking Outdoors Tip: Jalapeno peppers, olives, mushrooms, chilies and other such fixings can be added at this time if desired.
Scramble eggs with milk, garlic salt and black pepper, pour into each potato boat to fill, or crack one whole egg into each.
Cover cast iron skillet with one sheet of heavy duty aluminum foil.
Bake for 10 – 15 minutes using coals only on the sides and a few on top.
After 10 – 15 minutes, check the eggs in the potato boats, they should be firm to the touch.
Sprinkle with cheese, re-cover with foil and bake for just long enough to melt the cheese.
I hope you try this recipe on your next camping trip! Make sure to visit and celebrate our National Parks 100 year anniversary this August 25, 2016!
Looking for more great potato recipes?
Visit the Idaho® Potato Commission's recipe page
- 6 oz Linguica, diced
- ½ yellow onion, diced
- 2 baked Idaho® potatoes, cut in half lengthwise and hollowed out
- ¼ tsp salt
- ½ tsp black pepper, divided
- 2 green onions, diced
- 4 eggs
- ¼ cup milk
- ¼ tsp garlic salt
- 1 oz shredded sharp cheddar cheese
- Using coals only, place cast iron skillet into campfire using direct heat cooking, with coals on bottom and sides of skillet.
- Sauté the diced Linguica over the campfire coals in a cast iron skillet.
- Add diced onions and sauté until translucent and Linguica is crispy on the outside.
- Remove from skillet, set aside to cool.
- Leaving grease from sautéing Linguica and onion in skillet, place scooped out potato halves in cast iron skillet.
- Add salt and pepper to potato boats.
- Fill potato boats with Linguica onion mixture and diced green onions.
- Jalapeno peppers, olives, mushrooms, chilies and other such fixings can be added at this time if desired.
- Scramble eggs with milk, garlic salt and black pepper, pour into each potato boat to fill, or crack one whole egg into each.
- Cover cast iron skillet with one sheet of heavy duty aluminum foil.
- Bake for 10 – 15 minutes using coals only on the sides and a few on top.
- When done the eggs in the potato boats should be firm to the touch.
- Sprinkle with cheese, re-cover with foil and bake for just long enough to melt the cheese.
This recipe was created in collaboration with the Idaho® Potato Commission in celebration of our National Parks 100 year anniversary.
