Sausage and Egg Stuffed Potatoes

• servings: 2 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 medium baked potatoes (, around 250g/8oz each (Notes 1 & 2)

1/2 tbsp olive oil

7 - 8 oz / 200 - 250g sausages (the best you can afford) meat removed from casings (Note 3)

2 eggs (, at room temperature)

1/4 cup grated cheese (any melting cheese of choice, I used cheddar)

Finely diced parsley (optional garnish)

Directions

Preheat oven to 180C/350F.

Cut the lid off the potatoes and scoop out the flesh. If the potatoes are cold, pop them in the oven to warm up while it is preheating. (Note 4)

Heat 1/2 tbsp of olive oil in a fry pan over high heat. Add the sausage and cook until browned, using a wooden spoon to break the sausage up into little pieces (as small as you can).

Optional step: Brush the outside of the potatoes with melted butter or olive oil - for extra flavour and crispiness.

Fill the potatoes with sausage, pressing down to compress as much as you can (this prevents egg sinking into the sausage).

Crack the egg on top, sprinkle with cheese, then place in the oven to bake for 18 to 25 minutes, or until the egg whites are set and the yolks are still runny. Check it at 15 minutes then take a peek every 5 minutes - I find that it can go from uncooked to overcooked quickly. My oven was heated well and my potato was piping hot so it took 18 minutes.

Remove from the oven and serve immediately, sprinkled with parsley if using.

Nutrition

• Serving Size: 412 g
• Calories: 681 kcal
• Total Fat: 41.1 g
• Saturated Fat: 14 g
• Trans Fat: 0.2 g
• Cholesterol: 263 mg
• Sodium: 913 mg
• Total Carbohydrate: 44.2 g
• Dietary Fiber: 5.5 g
• Total Sugars: 2.4 g
• Protein: 33.5 g