Recipes/ Broccoli & Cheddar Twice-Baked Breakfast Potatoes Recipe

Broccoli & Cheddar Twice-Baked Breakfast Potatoes Recipe

Prep Time

40 minutes plus cooling

Cooking Time

65 minutes

Servings

Let's make it

Step 1

Preheat oven to 450°. Pierce potatoes all over with fork; place on rimmed baking pan and bake 25 minutes.

Step 2

In large bowl, toss broccoli, ½ tablespoon oil, ½ teaspoon garlic powder and ¼ teaspoon salt. In small bowl, whisk black pepper, remaining 1 tablespoon oil, ½ teaspoon garlic powder, and ¼ teaspoon salt; brush over potatoes. Move potatoes to 1 side of pan; spread broccoli on opposite side. Roast potatoes and broccoli 20 minutes, stirring broccoli once halfway through roasting. Reduce oven temperature to 375°.

Step 3

Cool potatoes slightly; cut lengthwise in half. With spoon, leaving about ¼-inch wall, scoop out inside portion of potatoes into same large bowl; with fork, mash until small lumps remain. Stir yogurt into potatoes; in medium bowl, beat eggs. Stir eggs, milk, cayenne pepper, and remaining ½ teaspoon each garlic powder and salt into potato mixture; fold in ¼ cup cheese and broccoli. Spoon potato mixture into potato shells; sprinkle with remaining ¼ cup cheese.

Step 4

Bake potatoes 20 minutes or until temperature reaches at least 145°.

Nutrition Info

Approximate nutritional values per serving (1 potato half): 204 Calories, 8g Fat (3g Saturated), 102mg Cholesterol, 396mg Sodium, 24g Carbohydrates, 2g Fiber, 2g Sugars, 10g Protein

Would you make this recipe again?

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Ingredients

4 medium Russet potatoes 4 cups Broccoli florets 1½ tablespoons SE Grocers Extra Virgin olive oil 1½ teaspoons SE Grocers garlic powder 1 teaspoon SE Grocers Fine Sea Salt (or SE Grocers salt) salt 1/4 teaspoon SE Grocers whole pepper corns fresh ground black pepper 1/2 cup SE Grocers non-fat low fat plain Greek yogurt 4 Naturally Better cage free large brown eggs 1/4 cup SE Grocers low-fat milk 1/4 teaspoons Ground cayenne pepper 1/2 cup SE Grocers shredded extra sharp Cheddar cheese