Twice-Baked Breakfast Potatoes Recipe
Twice-Baked Breakfast Potatoes Recipe photo by Taste of Home

Twice-Baked Breakfast Potatoes Recipe

Publisher Photo
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
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 15 min.
MAKES: 8 servings

Ingredients

  • 4 large baking potatoes
  • 1 tablespoon butter
  • 4 eggs, beaten
  • 10 ounces bulk sausage
  • 1/4 cup sour cream
  • 8 bacon strips, cooked and crumbled
  • 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

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.

Directions

  1. Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.
  2. 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.
  3. 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.
  4. 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.
Originally published as Twice-Baked Breakfast Potatoes in Taste of Home October 2011, p52

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.

Reviews for Twice-Baked Breakfast Potatoes

AVERAGE RATING
   (7)
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 (7)
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MY REVIEW
Reviewed Jul. 16, 2014

Holy smokes these were good!! Took me a lot longer to make them than stated, and if I wasn't always watching my calorie intake I would've added a lot more cheese and sour cream! LOL! I also think you could have a lot of fun mixing this up. Adding veggies (peppers, mushrooms, spinach or broccoli all sound yummy) or changing the cheese up (a spicy horseradish cheese would be great in this!) and even changing out the sausage for ham. Sigh. Wonderful. I'm excited to freeze these and have them again! Going into the rotation!

MY REVIEW
Reviewed Dec. 4, 2013

I love to make these for the freezer - great for unexpected company! I always leave the additional toppings (cheese and chives) off, place on cookie sheet and freeze. Then I use my seal-a-meal machine. I microwave them to thaw them out, place them in the oven and then add toppings as per instructions. I usually try to use them up in a couple of months so don't really know how long you can keep them when sealed.

MY REVIEW
Reviewed Nov. 18, 2012

This was absolutely delicious.

MY REVIEW
Reviewed Dec. 12, 2011

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.

MY REVIEW
Reviewed Oct. 4, 2011

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!

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