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Stuffed Breakfast Potato

Article written and reviewed by Jenny Gormley, BS
Published February 23, 2021

Get ready to dig into this delicious savory breakfast option. You will want to stuff potatoes every day after you try it!

Yields1 Serving
Prep Time5 minsCook Time45 minsTotal Time50 mins

Photos by: @livemoreraw

Why Stuffed Potatoes Aren’t Just For Dinner

Who says stuffed potatoes are only a dinner food? Not us! This recipe can be used for breakfast, lunch, or dinner, but we recommend trying it out for breakfast. Sweet breakfasts can get repetitive, so if you haven’t had a savory breakfast in a while, now’s the time to switch it up!

We wanted this recipe to be beautiful and nutrient-rich, so we like trying to get as much color as possible on our plates. Red onion, red bell pepper, broccoli, mushrooms, sweet potatoes are all vegetables featured in this recipe. You can use any vegetables you enjoy, or any you need to clean out of the fridge.

This recipe is quick and easy to make. There are 2 major parts you can break this recipe down into, roasting the potato and sautéing the vegetables.

Start by preheating the oven to 425°F, placing the potatoes into the oven. Sweet potatoes can be simply washed and roasted, or you can pierce them a few times with a fork to ensure they cook more quickly.

The next major part of this recipe is prepping and sautéing the vegetables. You can chop them into whatever size you prefer. Remember to use a small amount of water or low sodium vegetable broth to sauté, and try not to overcook the vegetables.

To avoid overcooking, stir the vegetables sparingly, and wait to see when the mushrooms release water during the cooking process. Once they do, allow the water to cook-off and then turn off the heat. Add the spinach and ground flaxseed to the pan and stir once more so the vegetables don’t get stuck to the bottom of the pan and so that the spinach slightly wilts.

When the sweet potato comes out of the oven, cut it in half and slightly mash each side of the potato and get ready to load it up. Be careful not to burn yourself, hot potatoes are a real thing!

You can load the potato any way you want, on top, on the side, or you can even put the filling inside the potato and fold it into a sandwich. As always, have fun with it.

You can very easily meal prep 2-4 servings of this recipe to set you up for success throughout the week.

Batch prepping sweet potatoes is simple, put them on a roasting pan in the oven together and then store them in an airtight container in the fridge when done cooling. If you don’t allow them to cool before storage, they can get slightly soggy.

The potatoes will stay good for up to a week, and can be easily sliced in half, topped with toppings, and reheated in the oven or microwave.

To batch prep the filling, double, triple, or quadruple the quantities of vegetables and cook them in a larger pot or pan. They may take a bit longer to cook, but it’s worth the wait! Like the potatoes, allow the vegetables to cook completely before storing them.

You can store the potatoes and vegetables separately, or you can store the meals pre-assembled in containers ready to go!

And like we said, you can eat this meal for breakfast, lunch, or dinner! We hope this recipe inspires you to try stuffing all different kinds of potatoes. Until then, stay tuned for more recipes like this in the future!

Ingredients
 1 Sweet Potatomedium-sized (~150g)
 1 cup Red Onionchopped
 2 Garlic Clovesminced
 1 cup Baby Bella Mushroomssliced
 1 cup Red Bell Pepperchopped
 1 ½ cups Broccolichopped
 2 cups Spinachlightly chopped
 1 tbsp Ground Flax Seed

Directions
1

Preheat the oven to 425°F.

2

Scrub your potato and wash the other vegetables.

3

Roast your choice of sweet potato on a baking sheet whole until fork tender when pierced with a fork, about 45 minutes.

4

Meanwhile, heat a small amount of water in a pan and add the onions. Sauté for 5 minutes until the onions have softened and become translucent.

5

Add the garlic and sauté for 3 more minutes until fragrant.

6

Add mushrooms, bell peppers, and broccoli and cook for 15 minutes until the vegetables are tender, but not overly cooked.

7

Turn off the heat and stir in the spinach and ground flaxseed.

8

Cut the sweet potato in half and light mash with a fork.

9

Pour sauteed vegetable mixture on top and enjoy!

Notes
10

For this recipe, you can use any type of sweet potato, standard potato, or yam variety that you enjoy. Sweet potato varieties include: Japanese, orange, purple and jewel or garnet yams. Regular potato varieties include: russet, yukon, white, yellow, and purple.

Nutrition Facts

Serving Size 1


Amount Per Serving
Calories 414
% Daily Value *
Total Fat 5g8%
Total Carbohydrate 85g29%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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By Jenny Gormley, BS
By Jenny Gormley, BS
By Jenny Gormley, BS

Ingredients

Ingredients
 1 Sweet Potatomedium-sized (~150g)
 1 cup Red Onionchopped
 2 Garlic Clovesminced
 1 cup Baby Bella Mushroomssliced
 1 cup Red Bell Pepperchopped
 1 ½ cups Broccolichopped
 2 cups Spinachlightly chopped
 1 tbsp Ground Flax Seed

Directions

Directions
1

Preheat the oven to 425°F.

2

Scrub your potato and wash the other vegetables.

3

Roast your choice of sweet potato on a baking sheet whole until fork tender when pierced with a fork, about 45 minutes.

4

Meanwhile, heat a small amount of water in a pan and add the onions. Sauté for 5 minutes until the onions have softened and become translucent.

5

Add the garlic and sauté for 3 more minutes until fragrant.

6

Add mushrooms, bell peppers, and broccoli and cook for 15 minutes until the vegetables are tender, but not overly cooked.

7

Turn off the heat and stir in the spinach and ground flaxseed.

8

Cut the sweet potato in half and light mash with a fork.

9

Pour sauteed vegetable mixture on top and enjoy!

Notes
10

For this recipe, you can use any type of sweet potato, standard potato, or yam variety that you enjoy. Sweet potato varieties include: Japanese, orange, purple and jewel or garnet yams. Regular potato varieties include: russet, yukon, white, yellow, and purple.

Stuffed Breakfast Potato

About the author 

Jenny Gormley, BS

Jenny Gormley, BS is a Sports Nutrition Coach and founder of the Micronutrient Movement.

Her first job working in a kitchen started more than 12 years ago at the age of 15. Throughout the last decade, she has trained and worked in many different restaurants, all with different chefs and styles.

She is a self-taught chef who discovered a whole-food, plant-based lifestyle throughout her college education and hasn’t looked back since.

Jenny earned a Bachelor of Science in Fitness and Wellness from Northern Arizona University, with an emphasis in Health Education and Human Biology.