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Twice Baked Breakfast Potatoes

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Rate this recipe 4/5 (2 Votes)

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

Details

Servings 8

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.

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