These sausage stuffed baked potatoes are made with russet potatoes, and will become one of your family’s favorite things to eat.
My mouth-watering twice-baked potatoes recipe is filled with a delicious sausage stuffing and will provide a comforting meal for your family.
Once you bake your potatoes, you scoop out the potato flesh and fill the potato shells with a scrumptious sausage meat and potato mixture.
This potato recipe will have your family asking for it again and again.
What are Sausage Stuffed Baked Potatoes?
These twice-baked potatoes are piled high with a savory sausage mixture.
They are filled with shredded cheddar cheese, yellow onions, bacon, and brussel sprouts, along with complementary spices to bring out all of the flavors.
You can easily add in other other ingredients or spices to your liking, depending upon your taste and what you have in your refrigerator or pantry.
Why You’ll Love This Recipe
- You can customize this twice-baked potato with different ingredients that your family loves.
- This recipe can be the main course and served alone; it can be used as a side dish or appetizer.
- There are various toppings that you can try so that you can please even the pickiest eater in your family.
- The ingredients that are used in this recipe are things that you can find easily at the grocery store.
Tell Me About Sausage Stuffed Baked Potatoes
- Taste– These sausage stuffed potatoes taste deliciously savory and the flavors all complement each other beautifully.
- Texture– Every bite is a blend of satisfactory textures.
- Ease– The hardest part of this recipe is scooping out the baked potato flesh.
- Time– The prep time is only 15 minutes and the total baking time is 2 hours.
Ingredients for Sausage Stuffed Baked Potatoes
- Russett Potatoes– The potatoes are the main part of this dish.
- Extra Virgin Olive Oil– The olive oil is used to brown the sausage and coat the skin of the potatoes to make them crispier.
- Ground Sausage– The ground sausage is the main protein of this meal and adds the best savory flavor.
- Yellow Onion– Yellow onion is a milder onion.
- Brussel Sprouts– Brussel sprouts are added to the bacon in the frying pan and provide an earthiness to the recipe.
- Bacon Strips– Everything is better with bacon.
- Garlic Powder– Everyone loves garlic and it elevates the flavor.
- Sea Salt– You can use table salt or kosher salt as well. It helps to draw out the taste of the other ingredients in this recipe.
- Black Pepper– Pepper adds mild spice to the potatoes.
- Whole Milk– The milk adds to the creaminess and holds the ingredients together.
- Shredded Cheddar Cheese– Cheesy potatoes are the best!
Make These Sausage Stuffed Baked Potatoes in 4 Easy Steps
- Bake Potatoes– Bake the russet potatoes for one hour.
- Mix Ingredients– Mix the sausage, onions, bacon, and Brussel sprouts together with the seasoning in a large bowl.
- Add Potato, Milk, and Cheese– Scoop the baked potato out, save the potato shell, and add the potato to the bowl with the sausage. Add the milk and cheese and mix the ingredients together.
- Stuff Potato Shells and Bake– Stuff the potato shells with the potato mixture, place potatoes on a baking sheet, and bake until golden brown.
Variations for Sausage Stuffed Baked Potatoes
- Turkey Sausage– Turkey sausage is leaner than other sausages.
Tips for Sausage Stuffed Baked Potatoes
- Poke the potatoes with a knife to let off the steam while they bake. This will prevent the potatoes from splitting or bursting open during the baking process.
- In order to determine if the potatoes are done, you can try poking them with a knife. If the knife glides in easily, the potatoes should be done. Otherwise, you can also use a hot pad and squeeze the potatoes gently. If they are soft, they are ready.
Add-Ins for Sausage Stuffed Baked Potatoes
- Italian Seasoning– If you like Italian flavor, use this seasoning.
- Fennel Seed– Fennel seed goes well with Italian seasoning. It has a licorice-like flavor.
- Tomato Paste– Tomato paste goes with the Italian theme and tastes delicious with sausage and seasonings.
- Italian Sausage– Italian sausage is spicier than regular ground sausage.
- Red Bell Peppers and/or Green Peppers– Peppers add extra zing and flavor.
- Fresh Parsley– Parsley is often used as a garnish on top of potatoes.
- Cream Cheese– Cream cheese makes the potato mixture creamier and so delicious.
- Mushrooms– Mushrooms are delicious on top of a savory meal.
- Sour Cream– A little dollop on top of potatoes is the best!
How to Store Leftover Sausage Stuffed Baked Potatoes
Store the leftovers in an airtight container in the refrigerator for 3-4 days.
How to Reheat Sausage Stuffed Baked Potatoes
You can microwave them or reheat them in the oven until heated through.
Frequently Asked Questions
You can fry and season them like potato wedges, or dice and roast them with salt, olive oil, and garlic.
Yes, you can freeze them after they cool in a freezer bag or airtight container for up to 3 months. Reheat them by covering them with aluminum foil in a 425 degree oven until heated through.
Sausage Stuffed Baked Potatoes Recipe
Sausage Stuffed Baked Potatoes
- 1 baking sheet
- 1 large mixing bowl
- 6 large russett potatoes, washed and poked
- 1 tablespoon extra virgin olive oil
- 1 pound browned ground sausage
- ½ cup diced yellow onion
- 8 ounces shredded brussel sprouts
- 4 slices bacon
- 1 teaspoon garlic powder
- 1 teaspoon salt, more for taste
- 1 teaspoon black pepper
- ¼ cup whole milk
- 1½ cups shredded cheddar cheese
- Preheat your oven to 400-425°F. Line a baking sheet with parchment paper.
- Wash your potatoes, dry them, and poke them with a knife. You might like coating the outsides with a bit of extra virgin olive oil to help the outside get crispy.
- Bake your potatoes for 1 hour or until tender. This will depend upon the size of your potatoes.
- In a large skillet, add your olive oil and brown your sausage. Crumble it into tiny bits. Add your onion and sauté until fragrant and tender. Remove from the pan and drain the grease.
- Add your sausage and onion mixture to a large mixing bowl.
- To the same skillet, add your bacon and cook on medium until the bacon begins to brown.
- Add your shredded brussel sprouts to the bacon and cook until tender and the bacon is fully browned. Add this to your large mixing bowl.
- Add your seasonings to the large mixing bowl and mix well.
- When the potatoes are finished cooking. Let them cool for 15 minutes.
- Slice the top ¼ of the potato, lengthwise, so you can scoop out the soft potato. You may throw away the top of the potato skin, but make sure you keep the bottom of the potato in tact so you can fill it with the potato filling.
- Scoop the inside of the potato out and add it to your large mixing bowl with your meat mixture. Do this with all of your potatoes.
- Add the milk and cheese to the large mixing bowl and mix until thoroughly combined.
- Stuff the potatoes with the filling as full as you can. Place them on the baking sheet.
- Bake the stuffed potatoes for 25 minutes, or until the tops are golden brown and the filling is warmed through.