Breakfast-Stuffed Potatoes

Ingredients

• 10 ounce broccoli frozen thawed drained chopped
• 4 ounces cream cheese fat-free softened
• 0.3 cup half-and-half fat-free
• 0.3 teaspoon garlic salt 
• 0.3 cup cheddar cheese shredded reduced-fat
• 2 tablespoons parmesan cheese grated
• 0.3 teaspoon pepper freshly ground
• 0.5 small onion diced sweet
• 4 slices at least of turkey bacon diced
• 24 ounce yukon gold potatoes 

Equipment

• frying pan
• oven
• muffin tray

Directions

1. Bake potatoes at 400 for 35 to 40 minutes or until tender; cool slightly.
2. Cut potatoes in half crosswise; gently scoop out pulp, leaving a 1/4-inch-thick shell and reserving pulp. Stand potato shells, cut side up, in miniature muffin pan cups. Stir together reserved pulp, half-and-half, and next 4 ingredients.
3. Cook bacon in a nonstick skillet over medium-high heat 2 to 3 minutes or until browned.
4. Add onion and broccoli; saut 4 to 5 minutes or until tender. Stir into potato mixture.
5. Stuff mixture evenly into potato shells.
6. Sprinkle with Cheddar cheese.
7. Bake stuffed potatoes at 350 for 15 minutes or until heated through.
8. Note: Stuffed potatoes may be prepared up to 24 hours before final baking.
9. Let stand at room temperature for 30 minutes.
10. Bake as directed.