RECIPE
Stuffed Breakfast Potato
By Christine Avanti
From Skinny Chicks Don’t Eat Salads
Nutrition facts per serving: 370 calories, 25 grams protein, 44 grams carbohydrates, 8 grams fat
SERVES 1
1 medium russet potato
2 strips extra-lean turkey bacon
1⁄2 cup liquid egg whites
1 pinch each of salt and ground black pepper
2 tablespoons Mexican cheese blend, 2% fat, divided
1 tablespoon chopped scallion, divided
1⁄4 cup fresh salsa, divided
1 tablespoon omega-3 light spread
Preheat the oven to 375°F.
Poke the potato with a fork in several places.
Microwave on high at 2-minute intervals, flipping and rotating the potato until so" , approximately 6 minutes total.
Meanwhile, cook the turkey bacon according to package directions, then
chop.
Set aside.
When the potato is ready, cut it in half and scoop out the center, leaving about 1⁄2" of potato in the skin.
Mix the scooped-out potato with the bacon, egg whites, salt and pepper, and three-quarters each of the cheese, scallion, and salsa.
Melt the omega-3 spread in a nonstick pan over medium heat and cook the potato-egg mixture until the egg is still slightly moist.
Spoon the mixture into the potato skin and top with the remaining cheese, scallion, and salsa.
Bake for approximately 5 minutes, or until the cheese is melted and the potato is hot.
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