Twice-Baked Breakfast Potatoes for Two

Name: Twice-Baked Breakfast Potatoes for Two
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings.
Ingredients: 1 large baking potato; 3/4 teaspoon butter; 1 large 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

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

Ingredients

1 large baking potato
3/4 teaspoon butter
1 large 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 until tender, 15-17 minutes, 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 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° until heated through, 12-15 minutes. Sprinkle with remaining cheese and chives. Serve with additional sour cream if desired.