Skillet Hash with Fried Eggs Stuffed into Potato Skins

SKILLET HASH WITH FRIED EGGS STUFFED INTO POTATO SKINS
2 russet potatoes
Olive oil
Kosher salt, black pepper
1 (8-oz.) carton sliced mushrooms
1 red bell pepper, diced
1 green bell pepper, diced
1-2 fresh jalapenos, seeded and minced
4 green onions, chopped
2 T. butter
4 eggs
1 c. grated cheddar cheese
SAUSAGE:
1 lb. ground pork
2 T. maple syrup
1 T. chopped fresh sage
2-3 t. salt
1 t. garlic powder
1 t. onion powder
1 t. crushed red pepper
CHIVE SOUR CREAM:
1 c. sour cream
¼ c. chopped chives
Kosher salt, black pepper

1. Preheat oven 400.
2. Microwave the potatoes or bake in oven until tender. Set aside until you can handle them.
3. Once cooled, cut potatoes in half and gently scrape out 2 T. of flesh, creating a bowl.
4. Place the potato skins flesh-side down on baking sheet.
5. Drizzle liberally with olive oil, sprinkle with salt and pepper.
6. Bake until golden and crispy, about 8-10 minutes. Set aside.
7. SAUSAGE: In large bowl, mix pork, syrup, sage, salt, garlic and onion powder and red pepper flakes.
8. In large heavy bottom skillet, over medium heat, drizzle olive oil in bottom. Add sausage, brown and break it up to create a crumble mixture. Add the mushrooms and cook until softened and liquid cooks off, 4-6 minutes. Add the peppers, and the white part of the green onion to the pan and cook until tender. Season with salt and pepper.
9. In another nonstick skillet, heat butter over medium heat until it begins to foam.
10. Gently crack eggs into skillet, sprinkle with salt and pepper. For sunny side up, cook 3-4 minutes.
11. While eggs are cooking, stir in cheese into hash and allow to melt.
12. CHIVE SOUR CREAM: Mix sour cream, chives, salt and pepper in small bowl.
13. To assemble: Take a heaping spoonful of CHIVE SOUR CREAM and spoon over bottom of potato skin. Divide sausage mixture evenly among the potato skins. Top each with egg and top with a dollop of CHIVE SOUR CREAM and a sprinkling of the green part of green onions.