Double Stuffed Breakfast Potatoes

Servings

15 mins

Prep Time

35 mins

Total Time

Gluten Free

Amount / Quantity	Ingredients
1	Jumbo Baking Potatoes, scrubbed and dried
1 (16 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

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