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Twice-Baked Breakfast Potatoes

 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 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

Directions

  • 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.
  • 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
  • with sour cream. Stir in the bacon, 1/2 cup cheese, 1/4 cup chives,

2 of 2

Twice-Baked Breakfast Potatoes (continued)

Directions (continued)

  • 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.
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.