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Stuffed Breakfast Potato

Yields1 ServingPrep Time5 minsCook Time45 minsTotal Time50 mins

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

 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

Preheat the oven to 425°F.


Scrub your potato and wash the other vegetables.


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


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.


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


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


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


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


Pour sauteed vegetable mixture on top and enjoy!


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.