Broccoli & Cheddar Twice-Baked Breakfast Potatoes Recipe

Step 1

Preheat oven to 450°. Pierce potatoes all over with fork; place on rimmed baking pan and bake 25 minutes.

Step 2

In large bowl, toss broccoli, ½ tablespoon oil, ½ teaspoon garlic powder and ¼ teaspoon salt. In small bowl, whisk black pepper, remaining 1 tablespoon oil, ½ teaspoon garlic powder, and ¼ teaspoon salt; brush over potatoes. Move potatoes to 1 side of pan; spread broccoli on opposite side. Roast potatoes and broccoli 20 minutes, stirring broccoli once halfway through roasting. Reduce oven temperature to 375°.

Step 3

Cool potatoes slightly; cut lengthwise in half. With spoon, leaving about ¼-inch wall, scoop out inside portion of potatoes into same large bowl; with fork, mash until small lumps remain. Stir yogurt into potatoes; in medium bowl, beat eggs. Stir eggs, milk, cayenne pepper, and remaining ½ teaspoon each garlic powder and salt into potato mixture; fold in ¼ cup cheese and broccoli. Spoon potato mixture into potato shells; sprinkle with remaining ¼ cup cheese.

Step 4

Bake potatoes 20 minutes or until temperature reaches at least 145°.