Sausage-Stuffed Potatoes Recipe

5 1 1
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Sausage-Stuffed Potatoes Recipe

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5 1 1
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."
MAKES:
2 servings
TOTAL TIME:
Prep: 1 hour Bake: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 1 hour Bake: 25 min.

Ingredients

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

Directions

Scrub and pierce potatoes; bake at 400° for 1 hour or until tender. 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 mixing bowl; add butter and mash. Stir in Parmesan cheese, pepper and sausage. Spoon into potato shells.
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 each: 758 calories, 43g fat (19g saturated fat), 96mg cholesterol, 956mg sodium, 69g carbohydrate (8g sugars, 6g fiber), 25g protein.

  • 2 baking potatoes
  • 1 package (12 ounces) bulk pork sausage
  • 1 tablespoon butter or margarine
  • 2 tablespoons grated Parmesan cheese
  • Dash pepper
  • 1/4 cup shredded cheddar cheese
  1. Scrub and pierce potatoes; bake at 400° for 1 hour or until tender. 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 mixing bowl; add butter and mash. Stir in Parmesan cheese, pepper and sausage. Spoon into potato shells.
  2. 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

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Mrs. Cowan User ID: 5400585 205460
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 :)"

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