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Twice-Baked Breakfast Potatoes

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

8 ServingsPrep: 30 min. Bake: 15 min.

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

2 of 2

Twice-Baked Breakfast Potatoes (continued)

Directions (continued)

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.

Nutrition 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.