Paleo Whole30 Egg Potato Boats: A Hearty Breakfast You Can Make Ahead

Ingredients

Paleo Whole30 egg potato boats turn a baked potato into a full breakfast. You bake the potatoes until tender, scoop out most of the inside, and keep the skins as little boats.

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Then you fill each boat with a pepper and sausage mixture plus scrambled eggs and bake until the eggs are set. The recipe comes from Jessica DeMay and is shared as a gluten free, paleo friendly, Whole30 friendly breakfast that makes 8 servings.

These boats take a bit more time than a usual breakfast, and the payoff is a hearty, fun plate that is worth the extra work. Here is everything the recipe calls for.

Notes on the ingredients.

• Use the largest potatoes you can find. Bigger potatoes hold more filling. The author used about 10 medium potatoes when large ones were not available and notes that the recipe still worked.
• Garlic oil is what makes this low FODMAP friendly. It is the reason this version works for readers who follow a low FODMAP plan.
• Skip green bell pepper for low FODMAP. Any other color works. If low FODMAP is not a concern, any bell pepper is fine.
• Any breakfast sausage works. The author used Pederson’s brand for her low FODMAP version. If you follow Whole30, check your sausage label before you buy.
• The filling is flexible. Aim for about 2 cups of cooked vegetables and meat total so every potato gets an even share.
• Plan on a little leftover potato. The scooped out flesh can be saved for mashed potatoes or another use.

The potatoes do most of the work here. They are the base, the bowl, and part of the filling all at once, since a thin layer of potato stays in the skin after you scoop. Green onion, bell pepper, and salt season the filling, and the eggs bring everything together in the second bake.

Instructions

This recipe happens in two stages. The potatoes bake first, then the filled boats bake a second time. The oven stays at 375°F throughout, and the first bake gives you plenty of time to get the filling ready.

1. Heat the oven and start the potatoes. Preheat the oven to 375°F and line a sheet tray with parchment paper. Wash the potatoes and poke them a couple of times with a fork. Rub them with a little avocado oil and place them on the sheet tray. Bake until tender, about 50 to 60 minutes.
2. Cook the vegetables. While the potatoes bake, add the garlic oil to a large skillet. Over medium heat, cook the pepper, green onion, and salt until tender, about 5 to 7 minutes.
3. Add the sausage. Add the sausage and cook another 5 minutes. The author notes that hers was already cooked, so she was only warming it. If your sausage is raw, cook it all the way through before it goes into the filling.
4. Cool the potatoes and hollow them out. Remove the potatoes from the oven and let them cool 10 to 15 minutes, until they are cool enough to handle. Cut the top off each potato and scoop out the inside, leaving just a little potato lining the skin. Place the hollowed potatoes in a 13×9 pan.
5. Fill and finish. Crack the eggs into a large bowl and scramble them. Add the pepper and sausage mixture and stir it in. Divide the filling evenly among the potatoes and bake 40 minutes, or until the eggs are set.

The potatoes go into the oven whole, and you only cut them once they have baked and cooled. That is why the first bake takes almost an hour. Once the potatoes are hollowed out, the filling comes together quickly because the vegetables and sausage are already cooked.

Make ahead tips from the source.

• Bake and scoop the potatoes a day ahead to speed up morning preparation.
• Chop the vegetables in advance so the filling comes together quickly.
• Save the scooped out potato flesh for mashed potatoes or another use.
• Keep the filling near 2 cups of cooked vegetables and meat so the potatoes do not overflow.
• Serve the boats right after the second bake so the eggs are still warm.

The filling is the flexible part. As long as it totals about 2 cups of cooked vegetables and meat, you can use what you like.

Both bakes are hands off, so most of the cook time is oven time. That is what makes this a good recipe to prep in stages: bake the potatoes while you cook the filling, then assemble everything when the potatoes are cool enough to handle.

Timing at a glance.

Bake the potatoes until they are tender, about 50 to 60 minutes, and check them with a fork before you pull the tray out of the oven.

Notes:

The recipe card includes a few notes worth reading before you start.

• If you do not need low FODMAP: use 1 tablespoon of any oil and 1 teaspoon of garlic powder instead of the garlic oil.
• Peppers and sausage stay flexible: any bell pepper and any breakfast sausage work great in that version.
• Serving: the boats are good on their own, and the author likes them dipped in ranch. Potatoes and ranch are a good combination.
• Plan ahead if mornings are busy: the potatoes can be baked and scooped a day ahead, and the vegetables can be chopped in advance.
• Homemade sausage option: the source author links a homemade breakfast sausage recipe, and she notes that one is not low FODMAP.

The garlic oil swap is the only change you need to make the low FODMAP version work. Everything else in the filling can stay the same, and you can lean on whatever vegetables and meat you already have on hand as long as the total lands near 2 cups.

Whole30 check. The recipe is shared as paleo and Whole30 friendly, and the sausage you choose matters. Read the label on your breakfast sausage and pick one with ingredients that fit your plan.

Diet notes. The recipe is listed as gluten free, and the paleo and Whole30 labels depend on your sausage and oil choices. The low FODMAP version uses garlic oil and a bell pepper that is not green.

Make it your own. The filling is where this recipe bends to your kitchen. Keep the egg and potato base, then choose vegetables and meat that fit your diet and your fridge.

Recipe details

Here are the details listed on the recipe card.

The prep time is 20 minutes and the cook time is 1 hour 40 minutes. Most of that is hands off. The potatoes bake for 50 to 60 minutes, they cool for 10 to 15 minutes, and the filled boats bake for another 40 minutes.

If you bake and scoop the potatoes the day before, the morning of serving goes much faster.

These boats work well for a slow weekend breakfast, and the make ahead steps make them realistic for a busy weekday too. Bake and scoop the potatoes the day before and chop the vegetables, and the morning of serving is mostly assembly plus one final bake.

Nutrition per serving, from the source.

Because the filling can be swapped to fit what you have on hand, your numbers will move a little from kitchen to kitchen. The values above are the ones listed by the source, calculated per serving.

If you like the idea of a stuffed potato breakfast, there are more ideas to try. French Onion Stuffed Potatoes takes the same baked potato base in a different direction, and Campfire Baked Potatoes is a good option when you want to cook outside.

For another version of this exact breakfast idea, see this Whole30 stuffed potato boats recipe, and for the full source, read the original Paleo Whole30 Potato Egg Boats from Real Food with Jessica.

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Paleo Whole30 Potato Egg Boats

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Ingredients Paleo Whole30 egg potato boats turn a baked potato into a full breakfast. You bake the potatoes until tender, scoop out most of the inside, and keep the skins as little boats.

• Total Time: 120 min
• Yield: 8 servings 1x

Ingredients

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8–10 large potatoes
1 tablespoon garlic oil
1 bell pepper, diced (not green if needing low FODMAP)
¼ cup green onion, chopped, about 1 bunch
½ teaspoon salt
9 oz breakfast sausage
8 large eggs

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Instructions

1-Preheat the oven to 375° and line: 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.
2-While the potatoes are baking, make the: 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.
3-Add the sausage and cook another 5: 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.
4-Remove the potatoes from the oven and: 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 13×9 pan.
5-Crack the eggs into a large bowl: 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.

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• Prep Time: 20 min
• Cook Time: 100 min
• Method: bake

Nutrition

• Calories: 473kcal (24%)
• Sugar: 4g (4%)
• Sodium: 442mg (19%)
• Fat: 15g (23%)
• Saturated Fat: 5g (31%)
• Carbohydrates: 66g (22%)
• Fiber: 9g (38%)
• Protein: 19g (38%)
• Cholesterol: 209mg (70%)