So it takes a lot of time to make these, so it's really a nice opportunity to let your spouse sleep in and surprise them with a new take on twice baked #potatoes. I'm sure the source would be annoyed I made this dairy-free, but who cares?
Inspiration: Spoon Fork Bacon | Serves: 2 | Time: 1 hr 40 min
Changes: dropped butter, cream and bacon; creamed up the potatoes with an avocado; made a small amount of guacamole for topping
1 medium russet potato, scrubbed and pricked with a fork all over
1 small #avocado, pitted
2 medium #eggs
2 links of Beyond Meat breakfast sausage, chopped into bits
2 tbsp red onion or shallot, diced
2 tsp fresh cilantro
S&P and cayenne, to taste
1 clove garlic, minced
1 small tomato, diced
Dash of lime juice
Preheat oven to 400˚F. Place the potato directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center. Remove and allow the potato to cool for about 15 minutes.
Slice the potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
Turn each potato half over and carefully slice the bottoms with a knife (making sure not to slice through the hollowed centers) so each potato is level.
Scoop out one half of the avocado and add it to the potato in the mixing bowl. Mash until well combined. Season with salt and pepper and stir together once more.
Spread 1 tablespoon of potato mixture into the bottom of each hollowed potato skin. Add sausage bits to each half and top with a raw egg. Place the halves onto a baking sheet and return to the oven. I actually used a bread pan so that the potatoes would be more stable.
Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny, 18 to 24 minutes.
While the potatoes bake, make the salsa by mixing all the ingredients together.
Remove the halves from the oven. Top with salsa and enjoy!