Main Dishes

Baked Eggs and Potato Boats

Baked Eggs and Potato Boats

Great for a holiday brunch or special treat any day of the week using
Wise® Golden Original potato chips.


12 medium-large russet potatoes
1 dozen eggs
6 slices of bacon, crumbled
1 cup crushed Wise® Golden Original potato chips.

Additional ingredient ideas: diced tomatoes, spinach, cheese, mushrooms, sour cream


Preheat oven to 425˚F. Rub potatoes with oil and salt. Bake potatoes on a cookie sheet for approximately 1 hour, depending on size. Once cool enough to handle, slice the tops of the potatoes off, and scoop out the insides. Place skins back in the oven for 5-10 minutes.

Drop oven temperature to 325˚. Crack eggs individually into a cup with a spout. Carefully pour the eggs one at a time into the potato skins. Season eggs to taste. Bake eggs for approximately 20 minutes, or until desired doneness is reached. Halfway through, top with bacon and potato chips.

Our 1959 Cookbook

Download our 1959 recipe book