Twice-Baked Breakfast Potatoes for Two Recipe

Twice-Baked Breakfast Potatoes for Two 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 for Two Recipe

Prep: 30 min. Bake: 15 min.

Yield: 2 Servings

30 15 45

Ingredients

1 large baking potato
3/4 teaspoon butter
1 egg, beaten
3 ounces bulk pork sausage
1 tablespoon sour cream
2 Wright® Brand Bacon strips, cooked and crumbled

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3 tablespoons shredded cheddar cheese, divided
2 tablespoons minced chives, divided
3/4 teaspoon minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper
Additional sour cream, optional

Directions

Scrub and pierce potato; 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 the egg; 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 potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp with sour cream. Stir in the bacon, 2 tablespoons cheese, 1 tablespoon chives, parsley, salt, pepper, egg 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: 2 servings.

Nutritional Facts 1 each equals 375 calories, 19 g fat (9 g saturated fat), 149 mg cholesterol, 590 mg sodium, 35 g carbohydrate, 3 g fiber, 15 g protein.

Originally published as Twice-Baked Breakfast Potatoes for Two in Taste of Home October 2011