Breakfast Sweet Potato Skins

Directions

1. Preheat your oven to 400 degrees. Coat each potato in a thin layer of coconut oil and sprinkle with sea salt. Poke each potato with a fork on all sides and place on a baking sheet. Bake in the preheated oven for 40-45 mins or until cooked through. This step can be done ahead of time to save time.

2. Cut potatoes in half, lengthwise, and scoop out about 2/3 of the insides, leaving about a 1/2” all around the skin. Save insides for another use. Drizzle melted coconut oil over the skins (face up) and place back on the baking sheet. Bake in the oven for 12 minutes, then flip and bake another 5-6 minutes until crisp.

3. White potato skins are crisping up in the oven, make the scramble. Heat a large nonstick skillet over medium heat and chop chicken sausage patties into bit size pieces.

4. Add the coconut oil to the skillet and once heated, add chicken sausage. Stir to evenly brown, about 3-4 minutes. Meanwhile, whisk the eggs, salt and pepper, and garlic powder together in a bowl.

5. Once sausage is browned, add the spinach and cook, stirring, until wilted, then push to one side of the skillet and pour the egg mixture on the other side. Cook about 30 seconds, gently stirring for even cooking, then combine eggs with the sausage and spinach and continue to cook another 30 seconds or until just set, remove from heat. Fill the potato skins with the scramble, then return to the oven for a few minutes to heat through, if desired. Drizzle with hot sauce to serve. Enjoy!