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

Ingredients:

• 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

Directions:

• 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!

ENJOY!

 

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