Yeah, the only thing to check would be the hop additions, primarily the bittering additions. If the recipe was written up as add all extract to mash wort, then boil, the gravity of the boil is higher (because you'll dilute it later). The higher gravity generally means that you don't get as much utilization from your bitterings hops. With a full boil, the gravity is lower because you've already diluted it as far as you intend to, so if you use the same hop amounts you'll wind up with a higher IBU.
On the other hand, if the recipe writer was especially good or you got the recipe from here, its possible that they already included a "late extract addition". When I was doing partial mash/partial boils, I'd only boil the mash wort and wouldn't add the extract until 15 min were left in the boil. That way the gravity in the boil kettle for the bittering additions was lower, so I wouldn't have to adjust my amounts if I rebrewed the batch as full boil.
So you'll have to take a look at the recipe. Another option is to get some brewing software and use that to figure out where your gravity and IBU levels are. Right now I've got Beersmith (about $20-25), but before that I was using a free program called Brew Target. There are also a bunch of online calculators that can do similar things. For what its worth, a lot of people say that full boils lead to a better product (all water is boiled to disinfect, less caramelization, lower gravities, etc.). Good luck with the brew!