Products used in this recipe
Avocado Breakfast Potato Boat
Yield: 32 Servings (1 Boat)
Yield: 32 Servings (1 Boat)
A delightfully fun breakfast idea featuring Harvest Fresh Extreme Supreme Guacamole and Simplot Skincredibles® Potato Boats.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Harvest Fresh™ Avocados: Extreme Supreme Guacamole, Frozen 6/3lb | 1 lb. | |
| Simplot Skincredibles® Potato Boats, Skin On | 32 each | |
| Eggs, whipped | 16 each | |
| Salt | 1 tsp. | |
| Pepper | 1/2 tsp. | |
| Cheddar cheese, shredded | 6-1/2 oz. | |
| Green onions, thinly sliced | 1 cup |
Preparation Instructions:
- Step 1
- Thaw guacamole according to package directions. Prepare potato boats according to package instructions. Hold separately.
- Step 2
- Preheat convection oven to 325˚F.
- Step 3
- Whisk eggs with salt and pepper. Cook in a large skillet until eggs are softly scrambled. Place potato boats on baking sheet; fill each with 1 oz. scrambled eggs and top with 2 oz. shredded cheese. Place baking sheet in 325°F convection oven for one minute to melt cheese.
- Step 4
- Garnish with 1/2 oz. guacamole and 1 tsp. green onions.
