The idea came to me to find away to utilize left over baked potatoes. Plus it is gluten-free and the cheese could be omitted if you wanted to make it dairy free. This is a hearty breakfast item that would fill up a student-athlete. Item could be prepped the day ahead and assembled quickly for breakfast the next morning.
Breakfast Twice Baked Potato
1 cup eggs, beaten
1/2 teaspoon granulated garlic
1/2 teaspoon black pepper
1/2 teaspoon granulated onion
1/3 cup shredded cheddar cheese
1/3 cup diced red onion
1/3 cup diced red and green peppers
2 ounces diced ham, diced 2 ounces
Prep Time: 45min | Cook Time: 20min
Bake of potatoes and cool. Cut a canoe shape and scoop out the insides of the potato into a bowl, leaving enough to hold the canoe shape up.
Sauté the onions and peppers to soften. Allow to cool.
Whisk egg with black pepper, garlic and granulated onion. Fully incorporate the eggs with the cooled potato insides.
Add the potato and egg mixture to the veggies and stir in the diced ham and cheese to incorporate.
Spoon mixture back into potato skin canoes.
Bake at 350°F until internal temperature reaches 165
Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.