Loaded Chicken Sausage Breakfast Potato
- Aug 17
- 0 min read
Tips
For the best texture, choose large russet potatoes that are similar in size so they bake evenly. Massaging the skins with avocado oil before baking helps create a flavorful, slightly crisp exterior while keeping the center fluffy. Once baked, season the inside of the potato before adding the Asiago butter and fillings so the potato itself is flavorful—not just the toppings. The chicken sausage, eggs and peppers can also be prepared while the potatoes bake to save time.
Sweet Peppers instead of bell peppers, sour cream, salsa are a great touch!
Notes
1
1. Prepare the potatoes. Preheat the oven to 425°F. Scrub and thoroughly dry the potatoes.
2. Place the potatoes on a baking sheet. Drizzle them with avocado oil and massage the oil over the entire skin. Season generously with steakhouse potato seasoning.
3. Cut a few small slits into each potato to allow steam to escape. Bake for approximately 50–60 minutes, or until the potatoes are tender when pierced with a fork. Larger potatoes may need a little longer.
4. Cook the chicken sausage. While the potatoes bake, add the Italian ground chicken sausage to a skillet. Season with a little steakhouse potato seasoning and cook, breaking the sausage into crumbles, until completely cooked through. Remove from the skillet and set aside.
5. Cook the peppers. Sauté the peppers until softened and lightly browned. If using onions, cook them along with the peppers until tender.
6. Prepare the eggs. Whisk the eggs and season with everything bagel seasoning. Cook them gently in a skillet, adding shredded cheese toward the end so the eggs stay soft and cheesy.
7. Open and season the potatoes. Allow the baked potatoes to cool for about 5 minutes. Slice each potato down the center and gently press the ends to open it.
8. Fluff the inside of each potato with a fork. Season the potato center with additional steakhouse potato seasoning, then add Asiago butter while the potato is still hot so it melts into the center.
9. Assemble. Fill each potato with cooked Italian chicken sausage, cheesy eggs and sautéed peppers. Top with additional shredded cheese.
10. Finish with chopped fresh chives and a little extra seasoning, if desired. Serve immediately while hot.
Instructions
4 large russet potatoes
1–2 tablespoons avocado oil
Steakhouse potato seasoning to taste
Asiago butter to taste
For The Potatoes
1 lb Italian ground chicken sausage
Steakhouse potato seasoning
6 large eggs
1/2=3/4 cup shredded cheese (additional for topping)
Everything bagel seasoning
1 bell pepper diced or sliced (use peppers of your choice)
1 small onion sliced or diced
Chives
Avocado oil or butter for cooking as needed
For The Filling
Loaded Chicken Sausage Breakfast Baked Potato
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A hearty loaded breakfast potato made with oven-baked russet potatoes, savory Italian chicken sausage, cheesy seasoned eggs, sautéed peppers, Asiago butter and fresh chives. It’s a filling breakfast or brunch that brings your favorite breakfast flavors together in one loaded potato.
Prep Time
15 min
Cooking Time
55-65 min
Rest Time
5 min
Total Time
1 hour 15 min
