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Sausage-Stuffed Red Potatoes

My husband and I have a large garden and we always plant red potatoes so I am always trying to come up with ways to use all of them. We have this recipe often. My son calls them potato poppers. And they are very low calorie.
  • Total Time
    Prep: 25 min. Cook: 10 min.
  • Makes
    16 appetizers


  • 8 small red potatoes
  • 1 pound Italian turkey sausage links, casings removed
  • 1/2 cup chopped sweet red pepper
  • 4 green onions, chopped
  • 9 teaspoons minced fresh parsley, divided
  • 1/3 cup shredded reduced-fat cheddar cheese


  • Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-9 minutes or until tender, turning once.
  • Meanwhile, in a large skillet, cook sausage and pepper over medium heat until sausage is no longer pink. Add onions and 4-1/2 teaspoons parsley; cook 1-2 minutes longer. Remove from the heat; stir in cheese. Cut each potato in half lengthwise. Scoop out 1 tablespoon pulp (save for another use).
  • Spoon about 2 tablespoons sausage mixture into each half. Place on a microwave-safe plate. Microwave on high for 1-2 minutes or until cheese is melted. Sprinkle with remaining parsley.
Nutrition Facts
1 appetizer: 63 calories, 3g fat (1g saturated fat), 19mg cholesterol, 186mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 5g protein. Diabetic Exchanges: 1 lean meat.

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Average Rating:
  • Beuna
    Aug 5, 2013

    Little too much parsley. Used about half.

  • cherrylady
    Sep 7, 2012

    I agree with the other reviews -- I did not use the microwave and it is way too much parsley! I added 4 oz. of cream cheese to help the filling stick together and I sprinkled the cheddar cheese on top. They got hot and bubbley under the broiler!

  • hillbillykat
    May 30, 2012

    Used a standard oven instead of a "Mc-nuclear". Also used chicken sausage instead of turkey. Was very good and will make again with a few twists of my own. Sliced Black olives, chopped mushrooms come to mind right away.

  • harrissb20
    Apr 3, 2012

    It was really easy and good, but had way too much parsley for my taste. I cut the amount by half, and thought that was perfect.