Double Stuffed Breakfast Potatoes

SERVINGS

6

PREP TIME

15 min

TOTAL TIME

35 min

GLUTEN FREE

YES



Baking potatoes make a perfect vessel for savory Jones breakfast sausage, red and yellow peppers and cheddar cheese. To finish, top with a fried egg.


 Enjoy these main ingredient substitutions:

ingredients
3 jumbo baking potatoes, scrubbed and dried
1 (12 oz) Jones Dairy Farm All Natural Pork Breakfast Sausage Roll
1 small yellow onion, sliced
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 cup sour cream
1 cup shredded cheddar cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
2 tablespoons chopped chives
6 large eggs
DIRECTIONS
Poke potatoes several times with fork and cook in microwave until fork tender, about 15 minutes on high. Allow to cool completely.

Place large skillet over medium-high heat and add sausage. Using wooden spoon, break sausage and cook until browned and crispy. Transfer to plate with slotted spoon.

Add onion, red bell pepper and yellow bell pepper to same skillet and sauté until soft and just beginning to caramelize, about 5 minutes. Remove from heat.

Cut cooled potatoes in half, lengthwise, and scoop out potato from flesh. Place in large bowl. Add sour cream, cheese, seasonings, chives, cooked sausage and veggies. Mix together until creamy and slightly chunky. Scoop mixture back into potato shells, dividing evenly between each. Sprinkle tops with shredded cheese.

Bake in a 375˚F oven for about 10-15 minutes or until hot and bubbly. In meantime, cook eggs, 2-3 at a time, in skillet lightly greased with cooking spray over medium-high heat. Serve potatoes warm with fried egg on top.

Ingredients

Directions

3 jumbo baking potatoes, scrubbed and dried
1 (12 oz) Jones Dairy Farm All Natural Pork Breakfast Sausage Roll
1 small yellow onion, sliced
1 small red bell pepper, sliced
1 small yellow bell pepper, sliced
1 cup sour cream
1 cup shredded cheddar cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
2 tablespoons chopped chives
6 large eggs
Poke potatoes several times with fork and cook in microwave until fork tender, about 15 minutes on high. Allow to cool completely.

Place large skillet over medium-high heat and add sausage. Using wooden spoon, break sausage and cook until browned and crispy. Transfer to plate with slotted spoon.

Add onion, red bell pepper and yellow bell pepper to same skillet and sauté until soft and just beginning to caramelize, about 5 minutes. Remove from heat.

Cut cooled potatoes in half, lengthwise, and scoop out potato from flesh. Place in large bowl. Add sour cream, cheese, seasonings, chives, cooked sausage and veggies. Mix together until creamy and slightly chunky. Scoop mixture back into potato shells, dividing evenly between each. Sprinkle tops with shredded cheese.

Bake in a 375˚F oven for about 10-15 minutes or until hot and bubbly. In meantime, cook eggs, 2-3 at a time, in skillet lightly greased with cooking spray over medium-high heat. Serve potatoes warm with fried egg on top.