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Twice-Baked Breakfast Potatoes

5 | 6 Reviews
Total Time:Prep: 30 min. Bake: 15 min.

By Taste Of Home Editorial Team

Recipe by William Brock

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

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

TEST KITCHEN APPROVED

Twice-Baked Breakfast Potatoes

5 | 6 Reviews Add your review
Yield:8 servings
Prep:30 min
Cook:15 min
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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
Text Ingredients
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Directions

  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.
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