Sausage and Egg Stuffed Potatoes

1. You can make this with any size potatoes you want. You'll just need to adjust the amount of filling you use. The potatoes I used were around 1 1/2 times the size of a tennis ball. I consider them to be reasonably large, but not gigantic. 🙂

2. To bake the potatoes, place them in a 180C/350F oven for 45 to 60 minutes, or until you can stick a fork in with no resistance. Alternatively, you could microwave the potatoes - 4 to 5 minutes on high on each side (prick all over with fork before microwaving).

3. I used Italian beef sausages. You can tell a sausage is good quality simply by looking at it. If you can see chunks of different colours (fat and meat), then it is good (or at least decent) quality. If it is a uniform pink colour, then it is packed with fillers and I don't recommend using those types of sausages for this recipe.

4. Cracking the eggs into a warm potato with warm sausage is a key tip for ensuring you get a baked egg with set whites but a runny yolk. If the potato and sausage are cold, the egg whites take longer to set by which time the yolks will probably be set too.

5. To make ahead: Bake the potato and scoop them out. Cook the sausage. Back the potatoes with sausage while the sausage is warm (it compresses better when you press down). Store in the fridge until required. To cook, place the potatoes in the oven while it is preheating so they warm up. Then crack the egg in, top with cheese and bake per recipe instructions.

6.Hmm. Not the healthiest breakfast in the world! But totally worth it. Start your diet on Monday. 😉The calories are mainly from the sausages. So if you get lean ones, you'll drastically reduce the calories.