Breakfast Potato Skins Ingredients
Serves 4 Hands-on Time: 30 minutes
Total Time: 1 hour 35 minutes

• 4 Yukon Gold Potatoes
• 1 Red Bell Pepper, Diced
• 1 C 2% or Non-Fat Plain Greek Yogurt
• 1 ½ C Low-Fat Aged Cheddar Cheese
• 1/3 C Vegetable Oil
• Sea Salt and Freshly Ground Black Pepper
• 8 Johnsonville Original Breakfast Sausage Links
• 3 Green Onions, Thinly Sliced
• ½ Yellow Onion, Diced
• 6 Eggs, Whisked
• 1 Ripe Avocado, Diced

Pico de Gallo Ingredients:

• 3 Roma Tomatoes, Seeded and Diced
• ¼ C Medium White Onion, Diced
• ¼ C Chopped Fresh Cilantro
• ½ Medium Jalapeño Pepper, Seeded & Minced
• 2 Tbsp Fresh Lime Juice
• Sea Salt & Freshly Ground Pepper to Taste

Potato Skins Directions:

Preheat oven to 400°F. Pierce potatoes several times with a fork, mist with cooking spray, sprinkle with salt, and arrange on a parchment or foil-lined baking tray. Bake for 45 minutes to 1 hour, until flesh is tender when pierced with a knife. Set aside to cool completely. Cut baked potatoes in half lengthwise and using a spoon, scoop out flesh, leaving a 1/4-inch-thick shell. Save flesh for another use. Return potatoes, cut side up, to baking sheet and mist with cooking spray. Season with salt and pepper. Bake in oven for 15-20 minutes, until crispy and golden brown. Meanwhile, heat a medium non-stick skillet over medium-low. Add sausage links and cook 10-13 minutes, until browned and internal temperature is 180C, turning occasionally with tongs to brown all sides. Transfer sausages to a paper-towel lined tray and set aside until cool enough to handle. Wipe skillet with a paper towel, return pan to heat, increase heat to medium-high and mist with cooking spray. Add peppers and onion to skillet and cook for 2-3 minutes until browned, stirring frequently. Add eggs into the pan with the peppers and onions, season with salt and pepper, and cook for about 1 minute, gently mixing by drawing spatula across the bottom of the pan until eggs are thickened and no visible liquid remains. Slice sausages into ¼-inch thick pieces. Divide egg mixture, sausage, cheddar and green onion between potato skins and bake for 5-10 minutes or until filling is hot throughout and cheese is melted and bubbling. Remove from oven and top evenly with Greek yogurt, pico de gallo and avocado.

Pico de Gallo Directions:

Combine tomato, white onion, jalapeno, cilantro and lime juice. Season with salt and pepper; cover and refrigerate until needed.

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