Welcoming family and friends over the holiday season sometimes includes a morning breakfast preparation and what a nice way to say good morning to guests than sharing a readied basket of piping hot tasty bites like Sausage, Egg & Cheese Stuffed Fingerling Potato Skins.
Most of this dish may be assembled while your oven is already on while cooking dinner the evening before, like baking the fingerlings and scraping out the skins. Cooked sausage and shallots with the egg and cheese mixture may also be combined in advance providing the morning tasks to simply stir, stuff, and bake. Of course, you can fill up a basket of these savory bites while enjoying special moments any time at all, but when it comes to extended gatherings for breakfast over the holiday season, Sausage, Egg & Cheese Stuffed Fingerling Potato Skins simply offers another choice in your entertaining breakfast repertoire of options.
- 10-12 fingerling potatoes,
- 1 shallot, chopped fine
- 4-5 ounces spicy breakfast sausage such as Jimmy Dean
- 3 eggs, beaten
- 3-4 tablespoons half and half, or a bit more
- 1/2 cup shredded cheddar cheese
- pinch nutmeg
- good pinch coarse kosher salt
- a few grinds fresh cracked black pepper
- fresh herb for garnish, optional
- Preheat oven to 375 degrees. Prick outside of potatoes with a fork and cook on baking sheet until fork easily slides through potatoes, around 35 minutes. Remove cooked potatoes, cool, cut in half and remove potato insides reserving for another use. Potatoes may be prepared a day in advance. Cook sausage in a skillet on low heat until just cooked. Meanwhile add 2 tablespoons butter into a large nonstick pan on low heat, scrape in shallots, cook two minutes until softened. When sausage is cooked, drain the grease then stir meat into shallots, cool to room temperature. Beat the eggs with the half and half, stir through the cheese, fold in the cooled sausage mixture. Season with a pinch of nutmeg, salt and pepper. Cover and refrigerate until baking time. Spoon filling into each potato and place on a parchment lined baking sheet. Bake at 350 degrees for 30-35 minutes, more or less, until egg is cooked and potatoes are hot throughout.