Double Baked Potato Skins with Eggs and Ham

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potato pic2

This recipe is a great quick breakfast treat with protein from egg and ham.  It also will work as an after exercise snack or dinner meal.   This is also a unique recipe idea for house guests as a breakfast everyone will love.

Idaho Russet Burbank – Potatoes, 592 g (1 potato)
Ham – Sliced, regular (approximately 11% fat), 4 slice
Organic Valley – Organic Large Brown Eggs, 2 egg
Eggland’s Best – Organic Brown Egg (Whites Only), 2 egg white
Sartori – Gold Bellavitano Cheese, 4 ounce
Italian Seasoning
Garlic Powder

potato pic1

Preheat oven to 350*

Prick holes in skin of washed potatoes with a fork and back potatoes on a cookie sheet for about 40 minutes. Make sure that a fork can easily penetrate the skin and flesh of the potato to determine doneness.

Grate 1 Cup of cheese and slick 2 TBS butter and place in a bowl. Add seasoning of your liking. Italian seasoning, pepper, and garlic make delicious combos.

Cut up 4 slices of ham enough to make about 3/4 to 1 Cup.

Whisk 2 eggs and 2 egg whites with italian seasoning and garlic powder.

After potatoes are baked remove from oven and using an oven mitt scoop contents of potatoes carefully into the bowl with the cheese and butter and mix thoroughly.

Fold in ham and scoop contents back into empty potato skins (only about 1/2 of mix will fit into skins)

Create a small indent into the potatoes scoop 1-2 tablespoons of egg mixture into each. If the egg mixture wants to overflow build up walls a bit to keep the mixture in the potato indention.

Bake potatoes for 15-20 minutes more until eggs are fully cooked.

NOTE: (2 Potato skins = 1 serving since only 1/2 the filling is used)

Pare these potato wedges with spinach salad with 1/2 avocado and enjoy.

Ingredients

Calories

Carbs

Fat

Protein

Sodium

Sugar

Total:

1,453

110

80

78

2,260

   4

 

Per Serving (~2 skins):

182

14

10

10

283

1

 

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Comments

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