Double Stuffed Breakfast Potatoes
Breakfast Ideas for Breakfast Sausage
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.
Ingredients
| Amount / Quantity | Ingredients |
|---|---|
| 1 | 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 | 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 |
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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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