These cheesy twice-baked potatoes have the rich breakfast flavors we love, but with a lot less fat and calories.

Recipe by Southern Living December 2003

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Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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