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STUFFED BREAKFAST POTATOES ON THE GRILL

Great for Tailgating or Camping


  • Active Time : 30 minutes
  • Total Time : 1 1/2 hours (includes do-ahead prep)
  • Serves : 10 servings

INGREDIENTS

  • 10 small russet potatoes cleaned
  • 1/2 16 ounce chub Essential Everyday Pork Sausage
  • 1 cup chopped onion
  • 1 cup chopped green and/or red bell peppers
  • 10 large eggs
  • 2 tablespoons Essential Everyday Butter
  • 1 8 ounce package Essential Everyday Shredded Colby Jack Cheese

DIRECTIONS

Do-Ahead Prep:

Pierce potatoes with a fork. Place directly on center rack in a preheated 375°F oven; bake 1 hour or until tender. Remove from oven; cool. Cut potatoes in half. Scoop out flesh leaving a ¼-inch shell; place half of the potato flesh in a recloseable food storage bag (keep other half of the potato flesh for another use, if desired). Place potato shells in a 13x9-inch disposable aluminum pan; cover.

Meanwhile, in a large skillet over medium heat, cook and crumble sausage until no longer pink; drain off grease. Cool; place cooled sausage in same bag as potato flesh.

Place onions and peppers in a recloseable food storage bag. Whisk eggs with salt and pepper to taste; place in a tight sealing storage container. Store all ingredients in refrigerator until ready to use.

On the Grill:

Prepare grill to medium heat. Place an oven-proof skillet on grill; add butter. When melted add onions and peppers; sauté until softened. Add in sausage and potato flesh; continue sautéing until heated through.

Pour in eggs; cook, stirring frequently until eggs are scrambled and set. Stir in 1 cup cheese. Divide eggs among potato shells in aluminum pan; sprinkle with remaining cheese and cover pan with aluminum foil.

Place pan on grill; cover grill. Cook until potatoes are heated through and cheese is melted on top (about 10-15 minutes).

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