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Twice-Baked Breakfast Potatoes for Two

 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.
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.