Breakfast Stuffed Potatoes
"Use really big potatoes. Can add scrambled eggs and cream cheese to potato filling instead of whole eggs."
Original is 8 servings
Ingredients
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- Garnishes
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Nutritional
- Serving Size: 1 (473.3 g)
- Calories 764.7
- Total Fat - 51.4 g
- Saturated Fat - 18 g
- Cholesterol - 961.6 mg
- Sodium - 1446.3 mg
- Total Carbohydrate - 22.6 g
- Dietary Fiber - 3.3 g
- Sugars - 3.1 g
- Protein - 50 g
- Calcium - 422.8 mg
- Iron - 5.5 mg
- Vitamin C - 12.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat the oven to 400°F.
Step 2
Scrub the potatoes clean, poke them several times with a fork, and rub them with oil and a generous sprinkle of salt.
Step 3
Place the potatoes directly on an oven rack and bake for 60 minutes, or until the skins are crispy and the inside is fork-tender.
Step 4
While the potatoes bake, cook the sausage in a large skillet over medium-high heat seasoning lightly until it's browned and cooked through; drain any excess grease.
Step 5
Add the diced onion and cook until softened, about 3–4 minutes.
Step 6
Add the sliced mushrooms and cook until tender, about 8 minutes, seasoning with salt and pepper.
Step 7
Once the potatoes are done, let them cool slightly. Carefully slice the top off each potato and scoop out the fluffy insides into a bowl, leaving a border of potato against the skin to create a "boat".
Step 8
Add the cooked sausage, mushrooms, and onion to the scooped-out potato flesh. Stir in half of the shredded cheese and season to taste.
Step 9
Stuff and bake again.
Step 10
Fill the potato skins with the sausage mixture, mounding it slightly.
Step 11
Top with the remaining shredded cheese.
Step 12
Create a small well in the top of the filling and crack one egg into each potato.
Step 13
Cover with bacon.
Step 14
Place the stuffed potatoes back in the oven and bake for another 30 minutes, or until the cheese is melted and the eggs are cooked to your liking.
Step 15
Garnish with herbs and serve.
Tips
No special items needed.
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