Recipe courtesy the Addison on Amelia
Printable recipe courtesy Inn Cuisine
Yield: 4 servings
Preheat oven to 425 degrees F for baking. Scrub potatoes and coat with oil. Sprinkle potatoes on all sides with kosher salt. Bake until tender, about 1 hour. Allow potatoes to cool completely. Cut potatoes in half lengthwise and hollow out with a spoon, leaving a 1/4" thick potato skin shell (this is the "boat"). The potato skin shells may be refrigerated overnight, then warmed in a low oven while preparing the rest of the dish. Cook's tip: The remaining potatoes from the hollowed out skins can be used to make hash browns or other breakfast potatoes to be served with these boats.
Cook the bacon strips until they are crisp, then chop into small bits. Set aside. Scramble lightly seasoned eggs in a large, non-stick skillet until almost done but still slightly sloppy. Place the potato boats onto a microwave-safe plate and spoon equal amounts of the scrambled eggs into each boat. Sprinkle shredded cheese on top of each and heat in the microwave on high for 45 seconds to 1 minute, or until the cheese is melted---this step also finishes cooking the eggs. Using tongs, place each boat onto a plate and top with a sprinkling of the chopped bacon.