Sausage-Stuffed Red Potatoes Recipe

4 4 2
Sausage-Stuffed Red Potatoes Recipe
Sausage-Stuffed Red Potatoes Recipe photo by Taste of Home
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Sausage-Stuffed Red Potatoes Recipe

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4 4 2
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Cook: 10 min.

Ingredients

  • 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

Directions

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. Yield: 16 appetizers.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Sausage-Stuffed Red Potatoes in Healthy Cooking April/May 2012, p49

Nutritional 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.

  • 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
  1. Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-9 minutes or until tender, turning once.
  2. 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).
  3. 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. Yield: 16 appetizers.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Sausage-Stuffed Red Potatoes in Healthy Cooking April/May 2012, p49

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Reviews forSausage-Stuffed Red Potatoes

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Beuna User ID: 7359945 197709
Reviewed Aug. 5, 2013

"Little too much parsley. Used about half."

MY REVIEW
cherrylady User ID: 1073547 115676
Reviewed 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!"

MY REVIEW
hillbillykat User ID: 6716662 194306
Reviewed 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."

MY REVIEW
harrissb20 User ID: 6605885 115675
Reviewed 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."

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