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Twice-Baked Breakfast Potatoes



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


1. 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.

2. 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.

3. 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.

4. 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.