Twice-Baked Breakfast Potatoes For Two

• 1 large baking potato
• 3/4 teaspoon butter
• 1 large egg, beaten
• 3 ounces bulk pork sausage
• 1 tablespoon sour cream
• 2 bacon strips, cooked and crumbled
• 3 tablespoons shredded cheddar cheese, divided
• 2 tablespoons minced chives, divided
• 3/4 teaspoon minced fresh parsley
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• Additional sour cream, optional

1. Scrub and pierce potato; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-17 minutes, turning once.
2. Meanwhile, in a large skillet, melt butter over medium-high heat. Add the egg; cook and stir until set. Remove and set aside. In the same skillet, cook sausage over medium heat until no longer pink; drain and set aside.
3. When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp with sour cream. Stir in the bacon, 2 tablespoons cheese, 1 tablespoon chives, parsley, salt, pepper, egg and sausage. Spoon into potato shells.
4. Place on a
5. . Bake, uncovered, at 375u0b0 until heated through, 12-15 minutes. Sprinkle with remaining cheese and chives. Serve with additional sour cream if desired.

baking potato, butter, egg, pork sausage, sour cream, bacon, cheddar cheese, chives, fresh parsley, salt, pepper, sour cream

Taken from www.tasteofhome.com/recipes/twice-baked-breakfast-potatoes-for-two/ (may not work)