Hearty Stuffed Potatoes Recipe

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Hearty Stuffed Potatoes Recipe
Hearty Stuffed Potatoes Recipe photo by Taste of Home
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Hearty Stuffed Potatoes Recipe

Read Reviews
1
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I came up with this recipe because I wanted to add flavor to plain baked potatoes. I combined several ideas, experimented and ended up with this stuffing. It's so hearty that these potatoes can be a meal by themselves, accompanied by a tossed salad or fruit salad. -Margaret Allen, Abingdon, Virginia
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour

Ingredients

  • 2 large baking potatoes
  • 1/4 pound smoked Polish sausage, cut into 1/4-inch slices
  • 1 tart green apple, chopped
  • 3 garlic cloves, minced
  • 1 can (8 ounces) sauerkraut, rinsed and drained
  • 1/2 teaspoon caraway seeds
  • 1/2 cup sour cream

Directions

Bake the potatoes at 400° for 1 hour or until tender. In a medium skillet, brown sausage for 2-3 minutes. Add apple and garlic; cook over low heat for 3-4 minutes or until apple is tender. Add sauerkraut and caraway; cook 4-5 minutes longer or until heated through. Stir in sour cream.
To serve, cut an "X" in the top of each potato. Fluff pulp with a fork; spoon sausage mixture over potatoes. Yield: 2 servings.
Originally published as Hearty Stuffed Potatoes in Reminisce January/February 1997, p45

Nutritional Facts

1 each: 660 calories, 26g fat (13g saturated fat), 80mg cholesterol, 1283mg sodium, 87g carbohydrate (17g sugars, 11g fiber), 18g protein.

  • 2 large baking potatoes
  • 1/4 pound smoked Polish sausage, cut into 1/4-inch slices
  • 1 tart green apple, chopped
  • 3 garlic cloves, minced
  • 1 can (8 ounces) sauerkraut, rinsed and drained
  • 1/2 teaspoon caraway seeds
  • 1/2 cup sour cream
  1. Bake the potatoes at 400° for 1 hour or until tender. In a medium skillet, brown sausage for 2-3 minutes. Add apple and garlic; cook over low heat for 3-4 minutes or until apple is tender. Add sauerkraut and caraway; cook 4-5 minutes longer or until heated through. Stir in sour cream.
  2. To serve, cut an "X" in the top of each potato. Fluff pulp with a fork; spoon sausage mixture over potatoes. Yield: 2 servings.
Originally published as Hearty Stuffed Potatoes in Reminisce January/February 1997, p45

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DebLF User ID: 6436874 15574
Reviewed Feb. 13, 2012

"I would make this with turkey sausage and fat free sour cream to reduce calorie content. Otherwise, way too many calories for one meal."

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