Breakfast-Stuffed Potatoes Recipe

Name: Breakfast-Stuffed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Bake potatoes at 400u00b0 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 350u00b0 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.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Breakfast-Stuffed Potatoes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Breakfast-Stuffed Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions