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Sausage, Egg & Cheese Stuffed Fingerling Potato Skins

Fingerling Potatoes Stuffed with Sausage, Egg, and Cheese

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.

Sausage, Egg & Cheese Stuffed Fingerling Skins
Yields 2 stuffed breakfast skins per potato, tasty bites for overnight guests
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Cook Time
1 hr 30 min
Cook Time
1 hr 30 min
Ingredients
  1. 10-12 fingerling potatoes,
  2. 1 shallot, chopped fine
  3. 4-5 ounces spicy breakfast sausage such as Jimmy Dean
  4. 3 eggs, beaten
  5. 3-4 tablespoons half and half, or a bit more
  6. 1/2 cup shredded cheddar cheese
  7. pinch nutmeg
  8. good pinch coarse kosher salt
  9. a few grinds fresh cracked black pepper
  10. fresh herb for garnish, optional
Instructions
  1. 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.
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6 Comments

  1. Posted December 4, 2015 at 8:45 pm | Permalink

    This sounds like something my family, parents included, would really like. I will pin this for future reference. Thanks, Peggy! What a great idea!
    Kelly recently posted…Meet GracieMy Profile

  2. Posted December 5, 2015 at 3:44 am | Permalink

    What a nice idea! I’m going to be going with prepare ahead ideas for Christmas brunch this year, too.
    Teresa recently posted…Holiday Book Reviews – DIY VeganMy Profile

  3. Posted January 4, 2016 at 9:22 am | Permalink

    Can I say … yum! Will have to look into this one!
    P.J. recently posted…2015 in review: The picturesMy Profile

    • Posted January 5, 2016 at 7:04 pm | Permalink

      Happy New Year P.J.! Hope all is well on hoohaablog! These mashed potatoes are quite delicious. I’m also agreeing with Kelly’s Mom that mashing the spuds using a hand mixer really does make a lighter and fluffier potato! Enjoy!

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  • Hi, I'm Peggy. Welcome to our Shared Table at Spiced Peach Blog!
    Subscribe here for my fresh, seasonal recipes with an international twist.