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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's a filling lunch or dinner as well. —William Brock, Amelia, Ohio
  • Total Time
    Prep: 30 min. Bake: 15 min.
  • Makes
    8 servings

Ingredients

  • 4 large baking potatoes
  • 1 tablespoon butter
  • 4 large 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, 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.
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