Monday, August 22, 2016

Stuffed Breakfast Potatoes

Breakfast has always been hard for me to fit into my schedule, but I've become more and more aware of the science behind the need for a sound breakfast. From steadying your blood sugar, to jumpstarting your metabolism, you really can't afford not to eat breakfast. When I created these stuffed breakfast potatoes, I got the best of multiple worlds. Cost effective, mineral rich, quality calories and well balanced macro nutrients. They can be reheated and still taste delicious, so they are a great on the go snack. You can also eat them with lunch or dinner! Not just for breakfast!

- 5 medium or large potatoes cut in half
- 1/2 cup fat free Greek yogurt
- 5 eggs
- 1 cup grated cheese (cheddar, or soft european cheeses are great)
- sea salt, pepper and italian seasoning to taste

1. Preheat oven to 350
2. Place halves of potatoes in baking pan, sliced side down
3. Bake for 15 minutes
4. While baking, combine other ingredients in a bowl and mix well (don't hold back on the sea salt)
5. Take out potatoes and turn them sliced side up. Using a small spoon or tablespoon, scoop out about 1/2-3/4 of the potato flesh out of each skin and set aside.
6. Take about half of the set aside potato flesh and mix it with the egg/cheese/yogurt mix
7. Scoop final mixture into hollowed out potato skins
8. Bake filled skins for about 15 minutes, checking to ensure they don't burn (I like to broil them at the end for a bit to crisp the top)
9. Let cool and enjoy!

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