Stuffed Breakfast Potatoes on the Grill

Directions:

Do-Ahead Prep:
Pierce potatoes with a fork. Place directly on center rack in a preheated 375 degree F oven; bake 1 hour or until tender. Remove from oven; cool. Cut potatoes in half. Scoop out flesh leaving a 1/4-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; saute until softened. Add in sausage and potato flesh; continue sauteing 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).