Broccoli & Cheddar Twice-Baked Breakfast Potatoes - Recipe from Price Chopper
Broccoli & Cheddar Twice-Baked Breakfast Potatoes
Enjoy twice baked potatoes for breakfast or brunch! This recipe can be found our Spring 2021 Gatherings magazine.
Enjoy twice baked potatoes for breakfast or brunch! This recipe can be found our Spring 2021 Gatherings magazine.
- Preheat oven to 450°. Pierce potatoes all over with fork; place on rimmed baking pan and bake 25 minutes.
- In large bowl, toss broccoli, ½ tablespoon oil, ½ teaspoon garlic powder, and ¼ teaspoon salt. In small bowl, whisk black pepper, remaining 1 tablespoon oil, ½ teaspoon garlic powder, and ¼ 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°.
- Cool potatoes slightly; cut lengthwise in half. With spoon, leaving about ¼-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 ½ teaspoon each garlic powder and salt into potato mixture; fold in ¼ cup cheese and broccoli. Spoon potato mixture into potato shells; sprinkle with remaining ¼ cup cheese.
- Bake potatoes 20 minutes or until temperature reaches at least 145°.
