Best Twice Baked Breakfast Potatoes Recipes

WHOLE30 BREAKFAST TWICE-BAKED SWEET POTATOES

Steps:

• Prick each sweet potato all over with a fork and microwave until fork tender, rotating about halfway through, about 10 minutes. Set aside and keep warm.
• Preheat the oven to 400 degrees F. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until it just starts to brown and crisp up, 5 to 6 minutes; set aside.
• Cut the potatoes in half lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch border all the way around. Place the potato skins on a baking sheet and set aside. Add the cooked sausage, 1/2 teaspoon salt and a few grinds of pepper to the bowl with the potato flesh and stir until well combined. Divide the potato mixture evenly among the 4 potato halves and make a well big enough to hold an egg in the middle of each. Crack an egg into each and bake until the egg whites are set and the yolks are still runny, 15 to 17 minutes. Serve with the salsa verde.

TWICE-BAKED BREAKFAST POTATOES

Steps:

• 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.

TWICE-BAKED BREAKFAST POTATOES FOR TWO

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.