Twice Baked Breakfast Potatoes

By á-2421

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

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 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.