Preheat the oven to 400 degrees F.
Microwave the potatoes following your microwave's instructions until the potatoes are tender to the touch, 5 to 6 minutes. (Alternatively, bake in a 400 degree F oven until tender , about 45 minutes.) Set the potatoes aside to cool until you can handle them. Once cooled, cut the potatoes in half and gently scrape out 1 or 2 tablespoons of flesh, creating a bowl. Place the potato skins flesh-side up on a baking sheet. Drizzle
the potatoes liberally with olive oil and sprinkle with salt and pepper. Bake until golden and crispy, about 10 minutes, and set aside.
In a large heavy-bottomed skillet over medium heat, add 1 to 2 tablespoons of olive oil and add the Homemade Maple Sausage. Brown the sausage, breaking it up with a wooden spoon or potato masher as it cooks. Once the sausage has started to brown, add in the mushrooms. Saute the mushrooms until they have softened and any liquid they release cooks off, 4 to 5 minutes. Add the peppers and the white and light green parts of the scallion to the pan and cook, stirring occasionally until tender, 5 to 7 minutes. Season with salt and pepper.
Meanwhile, add the butter to a large nonstick skillet and place over medium-low heat until the butter melts and begins to foam
. Gently crack the eggs into the skillet, being sure to crack them as close to the surface of the pan as possible. Sprinkle the eggs
with salt and pepper. For sunny-side up eggs with runny yolks, cook the eggs for 3 to 4 minutes.
While the egg cooks, stir the Cheddar
into the hash and allow it to begin to melt
, 1 to 2 minutes.
To assemble, take a heaping spoonful of the Chive Sour Cream and spoon it over the bottom of the potato skin. Divide the sausage mixture evenly among the crisped potato skins. Top each skin with a sunny-side up egg and top with a dollop
of the Chive Sour Cream
and a sprinkling of scallion greens
Cook's Note: You can always make this with pre-made sausage. A potato masher is a great tool to break up sausage and insure a great sear