Broccoli & Cheddar Twice-Baked Breakfast Potatoes
Prep: 40 minutes plus cooling
Bake: 1 hour 5 minutes • Serves: 8
4 cups broccoli florets
1-1/2tablespoons Colavita® Extra Virgin Olive Oil
1-1/2teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup low-fat plain Greek yogurt
4 large Vital Farms® Eggs
1/4 cup Guernsey ½% Low Fat Milk
1/4 teaspoon ground Morton & Bassett® Cayenne Pepper
1/2 cup Sargento® Shredded Sharp Cheddar Cheese
1.Preheat oven to 450°. Pierce potatoes all over with fork; place on rimmed baking pan and bake 25 minutes.
2.In large bowl, toss broccoli, 1/2 tablespoon oil, 1/2 teaspoon garlic powder and 1/4 teaspoon salt. In small bowl, whisk black pepper, remaining 1 tablespoon oil, 1/2 teaspoon garlic powder, and 1/4 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 baking. Reduce oven temperature to 375°.
3.Cool potatoes slightly; cut lengthwise in half. With spoon, leaving about 1/4-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 1/2 teaspoon each garlic powder and salt into potato mixture; fold in 1/4 cup cheese and broccoli. Spoon potato mixture into potato shells; sprinkle with remaining 1/4 cup cheese.
4.Bake potatoes 20 minutes or until temperature reaches at least 145°.
Approximate nutritional values per serving (1 potato half):
204 Calories, 8g Fat (3g Saturated), 102mg Cholesterol,
396mg Sodium, 24g Carbohydrates, 2g Fiber, 10g Protein