I have been dreaming about how I could fit in as much yumminess into one half of a Idaho potato as I possibly could…and I think I did good.

Check out this big guy… right now!

Breakfast potatoI cooked up 2 big ‘ol baking potatoes in the oven–350 degrees for about 1 hour.

Then I cut them in half and removed most of the potato flesh.  I mashed in some plain non-fat Greek yogurt, salt, pepper, and sharp cheddar cheese.  (You can sub in lactose free yogurt–but I only used about 1/4 cup for all 4 halves.–so little lactose per potato–close to only 1 gram of lactose!).Bowl of potato mix

Meanwhile I cooked up some prosciutto and some bacon to add a little extra savory decadence.  I rarely eat bacon…but when I do…I really enjoy it.  I also pan fried 4 eggs.

I topped the scooped out potato skins with the yogurt -potato mixture, topped that with some crispy bacon and prosciutto, added an egg and little more cheese on top–and baked them up in the oven for about 10 minutes.

I then topped Russ and my potato with baby arugula but kept my son Brennan’s clean of anything green (his request). {I get greens in him in other ways…don’t you worry!}

We ate these hearty potatoes for dinner but they would really make a great breakfast potato….thus the name of the post! 🙂

Breakfast Potato

Ingredients

  • Makes 2-4 servings
  • 2 Large Idaho Potatoes
  • 2 tablespoons butter, softened
  • 1/4 cup non fat Greek yogurt (Can sub in lactose free yogurt)
  • 1/3 cup grated sharp cheddar cheese
  • salt, pepper to taste
  • 4 bacon strips and 2-3 slices of thin prosciutto
  • Baby arugula or spinach as topping, if desired

Instructions

  1. Preheat oven to 350 degress
  2. Wash skins of the potato and prick skin of potato with a knife a couple times to allow steam to vent while cooking.
  3. Bake potatoes for 1 hour -75 minutes.
  4. Hold potatoes with dish towel and cut in half --scoop out 3/4 of the potato and put it in a bowl.
  5. Add 2 tablespoons butter, 1/4 cup Greek yogurt, 1/4 cup grated cheese to potato in bowl and mash the mixture until smooth.
  6. Meanwhile, cook up bacon, prosciutto and eggs. ( I fried up the egg in a non-stick skillet)
  7. Place potatoes on cookie sheet.
  8. Top mashed potato mixture evenly amongst potatoes.
  9. Top potato with some crumbled bacon and/or prosciutto and 1 egg.
  10. Add remaining cheese to potatoes and bake in oven at 350 degrees for 10 minutes.
  11. Top with handful of greens if desired and enjoy warm!
http://blog.katescarlata.com/2014/02/08/breakfast-potato/