Recipe

Breakfast-stuffed Potatoes Recipe


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Ingredients
  • 4 oz fat-free cream cheese, softened
  • 1/4 tsp freshly ground pepper
  • 1/2 small sweet onion, sliced
  • 6 (4-oz) Yukon gold potatoes
  • 2 tbsps grated Parmesan cheese
  • 1/4 tsp garlic salt
  • 4 turkey bacon slices, sliced
  • 1/4 c fat-free half-and-half
  • 1/2 (10-oz) package frozen sliced broccoli, thawed & drained
  • 1/4 c reduced-fat shredded Cheddar cheese

Directions
  • Step #1 Bake potatoes at 400º for 35 to 40 mins or until tender; cool slightly.
  • Step #2 Cut potatoes in half crosswise; carefully scoop out pulp, leaving a 1/4-inch-thick shell & reserving pulp.
  • Step #3 Stand potato shells, cut side up, in miniature muffin pan c.
  • Step #4 Stir together reserved pulp, half-and-half, & next 4 ingredients.
  • Step #5 Cook bacon in a nonstick skillet over medium-high heat 2 to 3 mins or until browned.
  • Step #6 Add onion & broccoli; sauté 4 to 5 mins or until tender.
  • Step #7 Stir into potato mixture.
  • Step #8 Stuff mixture evenly into potato shells.
  • Step #9 Sprinkle top with Cheddar cheese.
  • Step #10 Bake stuffed potatoes at 350º for 15 mins or until heated through.
  • Step #11 Note: Stuffed potatoes may be prepared up to 24 hrs before final baking.
  • Step #12 Let stand at about room temp for 30 mins.
  • Step #13 Bake as directed.
  • Enjoy the Breakfast-Stuffed Potatoes recipe

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