Ingredients
1 large baking potato3/4 teaspoon butter1 large egg, beaten3 ounces bulk pork sausage1 tablespoon sour cream2 bacon strips, cooked and crumbled3 tablespoons shredded cheddar cheese, divided2 tablespoons minced chives, divided3/4 teaspoon minced fresh parsley1/8 teaspoon salt1/8 teaspoon pepperAdditional sour cream, optional
Preparation
Scrub and pierce potato; place on a microwave-safe plate. Microwave, uncovered, on high until tender, 15-17 minutes, turning once.
Meanwhile, in a large skillet, melt butter over medium-high heat. Add the egg; 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.
When potato is cool enough to handle, cut in half lengthwise. Scoop out pulp, leaving thin shells. In a large bowl, mash the pulp with sour cream. Stir in the bacon, 2 tablespoons cheese, 1 tablespoon chives, parsley, salt, pepper, egg and sausage. Spoon into potato shells.
Place on a baking sheet. Bake, uncovered, at 375° until heated through, 12-15 minutes. Sprinkle with remaining cheese and chives. Serve with additional sour cream if desired.
