¼ cup shaved parmesan (or grated, whatever you have handy)
½ tsp garlic powder
Salt & Pepper
1 tbsp olive oil
Toppings (Optional)
Plain Greek Yogurt
Salsa
Instructions
First preheat your oven to 375. Next poke small holes with a sharp knife all around your sweet potatoes, place on a baking sheet and into the oven until soft for about 45-55 minutes.
Next when potatoes are almost done, in a small pan over medium heat add your olive oil and chopped onions. Saute for about 5-7 minutes or until onions are translucent. Turn heat off and remove from pan and set aside.
Next beat your two eggs in a bowl and then add to same pan that your onions were cooked in (this way there is still oil left in pan). Over medium heat cook your eggs until just scrambled (not runny but not hard). Remove from heat and set aside.
Once potatoes are done remove from oven and let cool for about 5 minutes or until you are able to handle them. Slice in half, length wise and then scoop out the insides leaving about a ⅛" border of potato with the skin. This will prevent you from busting through the skin when scooping. And if you do- it's okay! You'll be stuffing these and so you'll cover the hole. Just when it comes time to serve it may fall apart a little.
Place your scooped potato pieces in a medium sized bowl. Add your scrambled eggs, onions, parmesan and garlic powder. Mix together with a spoon. Add salt and pepper to taste.
Spoon and divide the mix, about a quarter of the stuffing back into each potato half /shells/boats and onto baking sheet. You may have some stuffing leftover. I just ate mine.
Place now filled potatoes back into oven for another 25-30 minutes (until cheese has melted and potatoes have softened even more.
When desire texture has been reached remove from oven and serve with a tbsp greek yogurt and salsa on top (optional)
Recipe by My Lavender Blues at https://mylavenderblues.com/twice-baked-sweet-potato-breakfast-scramble/