Sausage, Egg, & Cheese Potato Boats
Good morning! Scooped-out baked potatoes stuffed with crumbled breakfast sausage are the perfect base for a runny egg & extra cheddar.
Servings: 4 potato boats
Calories: 330kcal
Ingredients
- 4 potatoes
- olive oil
- salt & pepper
- 12 oz. breakfast sausage
- 1/2 onion diced
- 4 eggs
- 1/2 cup shredded cheddar
Instructions
- Preheat oven to 350°.
- Prick potatoes all over with a fork. Coat them generously with oil and season to taste with salt & pepper.
- Bake directly on an oven rack at 350° for 60-70 minutes, until skin is crispy and insides are soft when squeezed. Remove potatoes and keep oven heated at 350°.
- When potatoes are nearly done, brown the sausage in a large skillet. Add onion and cook until translucent. Remove from heat and stir in 1/4 cup of cheese.
- Cut off the top quarter of each potato and scoop out the flesh to make a hollow boat. Press the sausage mixture into the empty potatoes so they're filled not quite to the top. Crack an egg into each boat and top with remaining cheese.
- Bake at 350° for 15 minutes, then start checking every 2 minutes until the egg is cooked how you like it - 17 minutes gave me a perfectly gooey yolk, but every oven is different.
- Serve hot out of the oven!
Notes
Bake the potatoes the night before for a quick breakfast! Warm them in the oven while you cook the sausage so they're already hot when the egg is added.
The amount of sausage depends on how big your potatoes are - if your potatoes are extra small or large, adjust the amount of sausage. Make sure to leave enough room for the egg.