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/

14 replies on “Breakfast Potato

  • Lisa R.

    The breakfast potato sounds delicious. I’m curious, have you ever tried substituting the Green Valley lactose free plain yogurt for Greek yogurt in either cooking or baking? If so, how does it work, and is it a 1:1 ratio? Thanks.

      • Well Balanced - Food - Life - Travel

        YOU can reduce the liquid in the Green Valley a bit using a cheese cloth and a strainer to make it a bit thicker and use 1:1 in cooking or baking otherwise you may need to add a bit more dry ingredients to compensate for the extra liquid in the conventional yogurt.

  • Linda B

    I had a hard time finding lactose free yogurt so I went with just the butter and cheese. It seemed a little dry mixing with the potato, but with the bacon and over easy egg on top, I didn’t miss it. I added scalion green tops before the egg. It was such a delicious meal. Thanks for coming up with it!

    • Well Balanced - Food - Life - Travel

      Linda, Glad it turned out delicious!! Yay!

      Green Valley has lactose free yogurt AND sour cream so either could work. It is found at Whole Foods typically–at least in my area. I find a couple tablespoons of Greek yogurt is low enough lactose for most people–so that is another option.

      • Linda B

        I will definitely head over there. The ones I saw at Trader Joes had insulin in them. I think they were Green Valley too.

    • Well Balanced - Food - Life - Travel

      Oh…yes inulin not insulin….my iPhone always ‘autocorrects’ that incorrectly!!

  • Marcy

    I have noticed that the Lactose free yogurt has a lot of sugar in it – 26g at least the vanilla and strawberry types (brands I see at local grocery stores)which tells me not good for post SIBO treatment. I have found that greek yogurt plain only has 4g of sugar, much better for SIBO after care if can tolerate other stuff found in the yogurt. Does the plain lactose free yogurt have less sugar? I have not shopped at Whole Foods to check, just doesn’t make sense for post SIBO care to try lactose free – maybe I am missing something?

    • Well Balanced - Food - Life - Travel

      Marcy,
      Yogurt does contain a fair amount of sugar. Some of this sugar -probably close to half of it is from lactose (milk sugar)…the other is added sugar found in fruited or vanilla yogurt. You will see in the plain traditional yogurt 12-14 grams of sugar from the milk (lactose) alone. Greek yogurt has less lactose (some of the lactose is drained off when Greek yogurt is made) so therefore typically overall less sugar. The key to diet and SIBO is to choose foods that are readily absorbed in the body. The sugar in lactose free yogurt is broken down for quick absorption…but I would stick with plain to eliminate any additional added sucrose (table sugar).

      • Marcy

        Thanks for explaining that to me. So, should be ok with either plain lactose free yogurt OR plain greek yogurt (4 oz). Wish lived closer to Whole Foods. Is is ok to add 1/2 cup strawberries or blueberries to the yogurt OR would that be an FODMAP overload? I need something to sweeten up the plain yogurt!

      • Well Balanced - Food - Life - Travel

        Marcy, I think adding 1/2 cup of blueberries or strawberries would be quite suitable. Sometimes I add just a hint of vanilla extract too for a little vanilla taste to my plain yogurt.

  • Ginny Johannessen

    I have been on FODMAP diet for about 3 weeks. I have not given up diet pop, and have figured out that when I drink it I have gas, bloating, pain, and my GERD becomes worse. AHA, I must give it up! I am having a difficult time doing that as I don’t like coffee/tea. But I do have to comment that since being on FODMAP My GERD has gotten much better. I didn’t think I was Lactose intolerable, but know ricotta cheese does bother me. So, it’s a trial and error process. Not everyone is affected the same way, but FODMAP is a learning tool for us. It’s been a great help for us IBS sufferers. Thank you for your help to us.

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