Breakfast-Stuffed Potatoes

Name: Breakfast-Stuffed Potatoes
Ingredients: 6 (4-ounce) Yukon gold potatoes; 1/4 cup fat-free half-and-half; 4 ounces fat-free cream cheese, softened; 2 tablespoons grated Parmesan cheese; 1/4 teaspoon garlic salt; 1/4 teaspoon freshly ground pepper; 4 turkey bacon slices, diced; 1/2 small sweet onion, diced; 1/2 (10-ounce) package frozen chopped broccoli, thawed and drained; 1/4 cup reduced-fat shredded Cheddar cheese

10 ingredients

7 steps

Ingredients

6 (4-ounce) Yukon gold potatoes
1/4 cup fat-free half-and-half
4 ounces fat-free cream cheese, softened
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic salt
1/4 teaspoon freshly ground pepper
4 turkey bacon slices, diced
1/2 small sweet onion, diced
1/2 (10-ounce) package frozen chopped broccoli, thawed and drained
1/4 cup reduced-fat shredded Cheddar cheese

Directions

1

Bake potatoes at 400° for 35 to 40 minutes or until tender; cool slightly.
2

Cut potatoes in half crosswise; gently scoop out pulp, leaving a 1/4-inch-thick shell and reserving pulp. Stand potato shells, cut side up, in miniature muffin pan cups. Stir together reserved pulp, half-and-half, and next 4 ingredients.
3

Cook bacon in a nonstick skillet over medium-high heat 2 to 3 minutes or until browned.
4

Add onion and broccoli; saute 4 to 5 minutes or until tender. Stir into potato mixture.
5

Stuff mixture evenly into potato shells. Sprinkle with Cheddar cheese.
6

Bake stuffed potatoes at 350° for 15 minutes or until heated through.
7

Note: Stuffed potatoes may be prepared up to 24 hours before final baking. Let stand at room temperature for 30 minutes. Bake as directed.