The 700 Club with Pat Robertson


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

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

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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