Double Stuffed Breakfast Potatoes
Savory Breakfast, All in One
These Double Stuffed Breakfast Potatoes bring comfort food to the morning table. Fluffy baked potatoes are filled with a flavorful mix of Jones All Natural Pork Sausage, sautéed peppers and onions, sour cream, and cheese — then baked and topped with a perfectly cooked egg. Ideal for brunch menus, this all-in-one dish delivers big flavor and lasting satisfaction. Recipe by Candid Appetite.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 6 | jumbo baking potatoes, scrubbed and dried |
| 1 (16 oz.) | |
| 1 | small yellow onion, sliced |
| 1 | small red bell pepper, sliced |
| 1 | small yellow bell pepper, sliced |
| 1 cup | sour cream |
| 1 cup | cheddar cheese, shredded |
| 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 | chives, chopped |
| 6 | large eggs |
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Directions
-
Poke potatoes several times with fork and cook in microwave until fork tender, about 15 minutes on high. Allow to cool completely.
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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.
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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.
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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.
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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.
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Ratings and Reviews
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