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Twice-Baked Breakfast Potatoes for Two

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

2 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

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

2 of 2

Twice-Baked Breakfast Potatoes for Two (continued)

Directions (continued)

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.

Nutrition 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.