These Paleo Whole30 Egg Potato Boats make a fun, filling breakfast. Loaded with sausage, bell pepper, green onions and eggs, they’re naturally gluten-free, dairy-free, and can be made low FODMAP.
I saw a non-paleo version of this idea online and adapted it with ingredients that fit our diet. The result was fantastic and easy to personalize based on preferences.
These differ from traditional potato skins: instead of cutting the potato lengthwise and scooping, you cut the top off and hollow out the center. That leaves more room to hold the egg and filling.
Tips to streamline the process:
- Use the largest potatoes you can find for easier filling. If large potatoes aren’t available, several medium potatoes work well—about 8–10 medium will do.
- These boats are highly customizable. You’ll want about 2 cups of cooked filling (meat plus veggies), but swap in any ingredients you prefer.
- Bake and scoop the potatoes a day ahead to save morning time. You can also chop and prepare the filling ahead of time.
- Reserve the scooped-out potato flesh for mashed potatoes or another dish.
- For a low FODMAP sausage option I used Pederson’s, but any breakfast sausage you prefer will work. You can also use homemade sausage if desired.
They’re delicious on their own, but also pair nicely with a low-FODMAP or paleo-friendly ranch for dipping—potatoes and ranch are always a winning combo.
These egg boats are hearty and satisfying—worth the little extra effort for a weekend breakfast or a meal-prep morning. I hope you enjoy them!
More breakfast ideas you might like: Paleo Whole30 Sausage Potato Breakfast Casserole, Paleo Spaghetti Squash Breakfast Casserole, and Paleo Whole30 BLT Egg Bake.
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Paleo Whole30 Potato Egg Boats
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Ingredients
- 8-10 large potatoes
- 1 tablespoon garlic oil*
- 1 bell pepper, diced (avoid green if following low FODMAP)
- ¼ cup chopped green onion (about 1 bunch)
- ½ teaspoon salt
- 9 oz breakfast sausage
- 8 large eggs
Instructions
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Preheat the oven to 375°F (190°C) and line a sheet pan with parchment. Wash the potatoes, prick them a few times with a fork, rub with a little avocado oil, and place on the pan. Bake until tender, about 50–60 minutes.
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While the potatoes bake, prepare the filling. Heat the garlic oil in a large skillet over medium heat. Add the diced pepper, green onion, and salt; cook until softened, about 5–7 minutes.
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Add the breakfast sausage and cook another 5 minutes. If using pre-cooked sausage, simply warm it through; if raw, cook until fully done.
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Remove potatoes from the oven and let cool for 10–15 minutes until you can handle them. Cut the top off each potato and scoop out the interior, leaving a thin layer of potato attached to the skin. Arrange hollowed potatoes in a 13×9-inch baking dish.
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Crack the eggs into a large bowl and scramble. Stir in the sausage and pepper mixture, then divide the mixture evenly among the hollowed potatoes. Bake about 40 minutes, or until the eggs are set.
Notes:
Nutrition Information
