Saturday, August 29, 2009

Just Another Stuffed Saturday

It’s the weekend!

I think I forgot how it feels to actually need a weekend to relax. I was so used to my summer weeks and weekends running seamlessly together, which was no big deal—now, with college deadlines, reading, and keeping up an apartment, I definitely hanker toward Friday to relax for 2 whole days! This weekend I need to do some reading, cleaning, and baking of course! An awesome recipe coming soon, so keep an eye out for that. :-) What do you like to do with your weekends? Relax, shop, cook, a little bit of everything?

So I just realized that I have been on a stuffed food kick. I made stuffed zucchini the other day, now another stuffed recipe coming at ya today! So that’s two this week, and I figured why not go for three stuffed recipes because three’s a charm, right? So one more stuffed recipe after today—any guesses to what it might be? This recipe today came out better than I imagined! It’s meat free so perfect if you are a vegetarian, but even if you don’t have people who eat eggs, you can also sub tofu.


Breakfast Stuffed Potato


  • 1 medium-sized potato
  • 3 broccoli florets
  • 1/8 C chopped yellow onion
  • 1/8 C chopped mushrooms
  • 1/4 C chopped baby spinach
  • 2 egg whites or 1/4 C Eggbeaters
  • 2 Tbsp shredded Cheddar cheese blend
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning
  • Ketchup or salsa, optional


  • Preheat oven to 450 F.
  • Microwave your potato until soft. I used a Speedy Spud (from Wal-Mart) which is a pre-cleaned, wrapped potato that you just place in the microwave for 7 minutes—and presto! You have a perfectly cooked and cleaned spud!



  • Next, scoop out pulp leaving a generous potato shell to stuff.


  • Now start your scrambled egg mixture. Heat skillet on Med-High heat. Stir eggs, mushrooms, onion, spinach, and seasonings together.


  • Pour mixture into skillet, and stir constantly to get fluffy eggs. As soon as all visible moisture has dissipated, turn off burner, and add egg mixture to the reserved potato pulp. Add broccoli florets, and chop everything up well.



  • Now comes the fun part—stuff your spud! I did end up with more pulp mixture than I could fit in my spud, but I ate it on the side of course :-) Then top with cheese, pop in the oven, and when it’s done in approximately 15 minutes, top with whatever you desire!




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Anonymous said...

Stuffed jacket spud, perfect!!!!


Lexi said...

I never thought of doing a breakfast potato! That looks divine! I'm going to have to try it asap. Thanks so much for posting this :)

Jenny said...

yum-o! those reminds me of the stuffed baked potatoes i used to devour at wendys.. except mucho better :)

thanks for the shout hun!
have a great weekend <3

Healthy Beach Bum said...

What a yummy treat! I loveeee me some eggs & hashbrowns for bfast.. so this is definitely a new and delicious spin on that :)

Stacey said...

I feel you on looking forward to weekends. A girl needs to relax and wind down!
I never thought of stuffing a potato! This looks delicious. Love that it's vegetarian.
Have a wonderful weekend!

Krista said...

Loving all the stuffed food lately! Great job!

I like to do a bit of everything on the weekends...

Kim said...

Oh, I love the weekend! I usually do some shopping and work part-time at Lush on the weekends. It is a really fun job. I also do a lot of cooking and baking. I love the stuffed breakfast potato - great idea!!

Krista said...

About the sunflower seed doesn't really taste like PB. It's thicker in consistency and sharper in taste. I really like it!

ChocolateCoveredVegan said...

Yay for the weekend! But it's almost over-- drat :/

Jackie at said...

I've never seen the speedy spud before! Do you really save time?

Erica said...

such an awesome idea! I eat stuffed tatoes for dinner all the time, but have never tried a breakfast mix! I neeeeed my weekends to be somewhat relaxing. This weekend was not :( Its going to be a rough rough Monday!