Breakfast Bakers
Prep: 5 minutes • Cook: 10 minutes4 (8-ounce) ready-to-microwave baking potatoes
4 large eggs, lightly beaten
1⁄4 teaspoon salt
1⁄4 teaspoon freshly ground black pepper
2 teaspoons butter
4 tablespoons 1⁄3-less-fat tub-style chive and onion cream cheese
1⁄2 cup (2 ounces) preshredded reduced-fat sharp cheddar cheese
2 center-cut bacon slices, cooked and crumbled
1. Microwave potatoes according to label directions.
2. While potatoes cook, combine eggs, salt, and pepper in a medium bowl, stirring with a whisk. Melt butter in a large nonstick skillet over medium-high heat. Pour egg mixture into pan. Cook 4 minutes or until soft-scrambled, stirring frequently. Remove from heat.
3. Cut potatoes in half. Scoop out pulp, leaving a 1⁄8-inch shell. Place pulp in a bowl; add cream cheese, and mash with a potato masher until cream cheese melts. Spoon potato mixture evenly into potato shells. Top evenly with scrambled eggs; sprinkle evenly with cheddar cheese and bacon. Yield: 4 servings (serving size: 1 stuffed potato, 2 tablespoons cheddar cheese, and 2 teaspoons bacon).
CALORIES 337; FAT 13g (sat 6.6g, mono 4.2g, poly 1.1g); PROTEIN 15.8g; CARB 39.6g; FIBER 2.7g; CHOL 237mg; IRON 1.6mg; SODIUM 488mg; CALC 158mg
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