Broccoli & Cheddar Twice-Baked Breakfast Potatoes

Broccoli & Cheddar Twice-Baked Breakfast Potatoes

Prep: 40 minutes plus cooling
Bake: 1 hour 5 minutes • Makes: 8 (1/2 potato) servings

4 medium russet potatoes
4 cups broccoli florets
1-1/2 tablespoons Weis Quality Olive Oil, divided
1-1/2 teaspoons Weis Quality Garlic Powder, divided
1 teaspoon Weis Quality Salt, divided
1/2 teaspoon Weis Quality Black Pepper
1/2 cup Weis Quality Plain Greek Yogurt
4 large Weis Quality Eggs
1/4 cup Weis Quality Low-Fat Milk
1/4 teaspoon ground cayenne pepper
1/2 cup Weis Quality Shredded Extra Sharp Cheddar Cheese, divided

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 roasting. 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:
204 Calories, 8g Fat (3g Saturated), 102mg Cholesterol,
396mg Sodium, 24g Carbohydrates, 2g Fiber, 2g Sugars, 10g Protein