Double Stuffed Breakfast Potatoes

Double Stuffed Breakfast Potatoes

Double Stuffed Breakfast Potatoes
6
Servings
15 mins
Prep Time
35 mins
Total Time
Contains Gluten icon
Gluten Free

Ingredients

1

Jumbo Baking Potatoes, scrubbed and dried

1 (12 oz)

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

  1. Poke potatoes several times with fork and cook in microwave until fork tender, about 15 minutes on high. Allow to cool completely.

  2. 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.

  3. 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.

  4. 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.

  5. 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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