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Twice-Baked Breakfast Potatoes Recipe

Twice-Baked Breakfast Potatoes Recipe photo by Taste of Home

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Leftover baked potatoes were the inspiration for this impromptu meal. The bacon and sausage combo make it a hearty breakfast dish, but it makes a filling lunch or dinner as well.—William Brock, Amelia, Ohio

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Twice-Baked Breakfast Potatoes Recipe

Prep: 30 min. Bake: 15 min.

Yield: 8 Servings

30 15 45

Ingredients

4 large baking potatoes
1 tablespoon butter
4 eggs, beaten
10 ounces bulk sausage
1/4 cup sour cream
8 Wright® Brand Bacon strips, cooked and crumbled

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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

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 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.

Cooking for 2: Twice-Baked Breakfast Potatoes for Two

Nutritional Facts 1 stuffed potato half (calculated without additional sour cream) equals 354 calories, 18 g fat (8 g saturated fat), 146 mg cholesterol, 562 mg sodium, 35 g carbohydrate, 3 g fiber, 14 g protein.

Originally published as Twice-Baked Breakfast Potatoes in Taste of Home October 2011, p52

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Reviews for Twice-Baked Breakfast Potatoes

Twice-Baked Breakfast Potatoes

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Reviewed on Nov. 18, 2012 by pamdevone

This was absolutely delicious.

Reviewed on Dec. 12, 2011 by veggiemama

Very tasty! A little too much pepper for me so I'll cut back a little on that next time. I made these without the sausage since I am a vegetarian.

Reviewed on Oct. 04, 2011 by helavagoodcook

Amazing! The flavors are wonderful together! I baked 25 large potatoes and multiplied the recipe according for our Women's Breakfast at church. The potatoes were a huge hit! I will make this again for my bed and breakfast as well! Thanks for sharing! I served it with fruit salad, juice and coffee. YUM-alicious!

Reviewed on Sep. 30, 2011 by mnccaleb

These potatoes were great! My husband loved them - definitely a keeper!