These cheesy twice-baked potatoes have the rich breakfast flavors we love, but with a lot less fat and calories.
Yield: Makes 6 servings
- 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
- Bake potatoes at 400º for 35 to 40 minutes or until tender; cool slightly.
- 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.
- Cook bacon in a nonstick skillet over medium-high heat 2 to 3 minutes or until browned.
- Add onion and broccoli; sauté 4 to 5 minutes or until tender. Stir into potato mixture.
- Stuff mixture evenly into potato shells. Sprinkle with Cheddar cheese.
- Bake stuffed potatoes at 350º for 15 minutes or until heated through.
- Note: Stuffed potatoes may be prepared up to 24 hours before final baking. Let stand at room temperature for 30 minutes. Bake as directed.
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