Twice-Baked Breakfast Potatoes

1. 1

   Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high for 15-17 minutes or until tender, turning once.

2. 2

   Meanwhile, in a large skillet, melt butter until over medium-high heat. Add the eggs; 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. 3

   When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp with sour cream. Stir in the bacon, 1/2 cup cheese, 1/4 cup chives, parsley, salt, pepper, eggs and sausage. Spoon into potato shells.

4. 4

   Place on a

5. 5

   . Bake, uncovered, at 375u00b0 for 12-15 minutes or until heated through. Sprinkle with remaining cheese and chives. Serve with additional sour cream if desired.

* Per serving · 4 servings · Values may vary.