Twice Baked Breakfast Potatoes

Twice Baked Breakfast Potatoes
Twice Baked Breakfast Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 4

    large baking potatoes

  • 1

    Tbsp butter

  • 4

    eggs, beaten

  • 10

    oz. bulk sausage

  • 1/4

    cup sour cream

  • 8

    bacon strips, cooked and crumbled

  • 3/4

    cup shredded chedda cheese, divided

  • 1/2

    cup minced chives, divided

  • 1

    Tbsp minced fresh parsley

  • 1/2

    tsp salt

  • 1/2

    tsp pepper

  • Additional sour cream, optional

Directions

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 over medium-high heat. Add 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 the pulp, leaving thin shells. In a large bowl, mash the pulp with sour cream. Stir in bacon, 1/2 cup cheese, 1/4 cup chives, parsley, salt, pepper, eggs and sausage. Spoon into potato shells. Place on baking sheet. Bake uncovered at 375 for 12-15 minutes or un til heated through. Sprinkle with remaining chives and cheese. Serve with additional sour cream if desired.

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