TWICE-BAKED BREAKFAST POTATOES FOR TWO

Twice-Baked Breakfast Potatoes for Two image

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

Provided by Taste of Home

Time 45m

Yield 2 servings.

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 375 calories, Fat 19g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 590mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein.