Breakfast Baked Potatoes
The Weekend Brunch Recipe That Does It All
Russet potatoes are baked until fluffy, then hollowed out and filled with crumbled Jones All Natural Pork Sausage, a whole egg cracked right in, melted butter, and cheddar cheese before going back into the oven until the egg is set. Finished with fresh chives and extra cheese, these breakfast baked potatoes are a gluten free, all-in-one brunch showstopper that’s worth the 90-minute commitment.
Ingredients
- 6 potatoes
- 1 tablespoon olive oil
- 1/2 (16 oz.) Jones All Natural Pork Sausage Roll
- 6 eggs
- 1/2 cup cheddar cheese
- 1 tablespoon dried parsley
- salt and pepper, to taste
- dried or fresh chives for garnish
Directions
Preheat oven to 350˚F.
Place potatoes on baking sheet. Pierce each potato several times with fork. Rub or spray each potato with olive oil.
Bake potatoes for 60 minutes or until tender to the touch and outsides are browned. Once cooked, allow potatoes to cool. Using sharp knife, cut off top 1/3 of each potato. Using a spoon, hollow out each potato. Set aside.
Meanwhile, heat skillet over medium high heat. Cook sausage in skillet, crumbling as you cook. When sausage is fully cooked, drain and set aside until potatoes are ready.
Place 1/4 tablespoon butter into each hollowed out potato. Crack one egg into each potato. Spoon sausage onto egg and sprinkle with cheese, parsley, and salt and pepper to taste.
Bake at 350˚F for 20 minutes until egg whites are set. Remove from oven and garnish with more cheese and chives if desired.
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