Twice-Baked Breakfast Potatoes

By Tufgrlz

Ingredients

• 4 large baking potatoes
• 1 tablespoon butter
• 4 eggs, beaten
• 10 ounces bulk sausage
• 1/4 cup sour cream
• 8 bacon strips, cooked and crumbled
• 3/4 cup shredded cheddar cheese, divided
• 1/2 cup minced chives, divided
• 1 tablespoon minced fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Additional sour cream, optional

Preparation

Step 1

•Scrub and pierce potatoes; place on a microwave-safe plate.
Microwave, uncovered, on high for 15-17 minutes or until tender,
turning once.

•Meanwhile, in a large skillet, melt butter until over medium-high
heat. Add the eggs; cook and stir until set. Remove and set aside.
In the same skillet, cook sausage over medium heat until no longer
pink; drain and set aside.

•When potatoes are cool enough to handle, cut each in half lengthwise.
Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp
with sour cream. Stir in the bacon, 1/2 cup cheese, 1/4 cup chives, parsley, salt, pepper, eggs and sausage. Spoon into potato shells.

•Place on a baking sheet. Bake, uncovered, at 375° for 12-15
minutes or until heated through. Sprinkle with remaining cheese and
chives. Serve with additional sour cream if desired. Yield: 8
servings.