Go Back

Paleo Whole30 Egg Potato Boats

Paleo Whole30 egg potato boats bake russet potato shells with eggs until the whites and yolks are set and the centers reach 160°F. Olive oil, kosher salt, black pepper, and scallions keep the simple breakfast full of savory flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 22 minutes
cooling 10 minutes
Total Time 1 hour 47 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 4 russet potatoes large (10 to 12 ounces each), scrubbed
  • 2 tbsp olive oil divided
  • 1 tsp kosher salt divided
  • 0.5 tsp black pepper
  • 8 eggs large
  • 2 tbsp scallions thinly sliced

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Rub the potatoes with 1 tablespoon of the olive oil and 1/2 teaspoon of the salt.
  4. Bake for 50 to 60 minutes, until fork-tender.
  5. Let the potatoes cool for 10 minutes.
  6. Halve the potatoes lengthwise.
  7. Trim a thin slice from the rounded underside of each half so it sits steadily.
  8. Scoop out the centers, leaving about 1/4 inch of potato around each shell.
  9. Arrange the halves cut side up on the baking sheet.
  10. Brush the cavities with the remaining 1 tablespoon olive oil.
  11. Season with the remaining 1/2 teaspoon salt and the pepper.
  12. Crack 1 egg into each potato half.
  13. Bake for 15 to 22 minutes, until the whites and yolks are set and the center of each egg reaches 160°F.
  14. Sprinkle with the scallions.
  15. Serve.

Notes

For steady potato boats, trim the rounded undersides before scooping. Refrigerate leftovers for up to 3 days; freezing is not recommended. Avocado oil can replace olive oil for a similar Whole30-compatible option.