Sausage Stuffed Baked Potatoes
A delicious sausage filling piled high in a twice baked potato.
Equipment
- 1 baking sheet
- 1 large mixing bowl
Ingredients
- 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
Instructions
- 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.
Notes
Serve this with smoked pork chops or eat them as a stand alone dinner.
You may also enjoy this recipe with sweet potatoes. It is delicious.