Sausage-Stuffed Potatoes Recipe

Publisher Photo
These cheese-topped baked potatoes stuffed with pork sausage are nearly a meal in themselves. "I learned to cook at my mother's side," recalls Janice Murray of Rogers City, Michigan, "and this recipe was a family tradition."
TOTAL TIME: Prep: 1 hour Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 1 hour Bake: 25 min.
MAKES: 2 servings

Ingredients

  • 2 baking potatoes
  • 1 package (12 ounces) bulk pork sausage
  • 1 tablespoon butter
  • 2 tablespoons grated Parmesan cheese
  • Dash pepper
  • 1/4 cup shredded cheddar cheese

Nutritional Facts

1 serving (1 each) equals 758 calories, 43 g fat (19 g saturated fat), 96 mg cholesterol, 956 mg sodium, 69 g carbohydrate, 6 g fiber, 25 g protein.

Directions

  1. Scrub and pierce potatoes; bake at 400° for 1 hour or until tender.
  2. In a skillet, cook sausage over medium heat until no longer pink; drain. Cool potatoes slightly; cut in half lengthwise. Scoop out the pulp and place in a bowl; add butter and mash. Stir in Parmesan cheese, pepper and sausage. Spoon into potato shells.
  3. Place in an 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted. Yield: 2 servings.
Originally published as Sausage-Stuffed Potatoes in Country Woman March/April 2003, p37

Nutritional Facts

1 serving (1 each) equals 758 calories, 43 g fat (19 g saturated fat), 96 mg cholesterol, 956 mg sodium, 69 g carbohydrate, 6 g fiber, 25 g protein.

Reviews for Sausage-Stuffed Potatoes

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 2, 2011

These are good! I am always looking for ways to use sausage in dinner meals, since we rarely have big breakfast fare anymore. I stirred in some sour cream, also, and added chopped green onions under the cheddar cheese. Served with peas'n'carrots. Thank you, Janice :)

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT