Twice Baked Potatoes Stuffed With Sausage

This recipe is for the meat and potato lovers ~ each bite is packed with both!  Perfect for a party appetizer, game day munchie or a side dish for dinner.  The flavorful Italian sausage and sauteed onion, blends well with the creamy twice baked potato.  They were certainly a hit at our neighborhood pot luck!
"Each mouthwatering bite is packed with sausage and creamy
potato. Great for appetizers or a side dish!"

4 large Russet potatoes, washed
1/2 cup heavy cream
2 teaspoons salt
1 teaspoon pepper
1 lb. Italian sausage
1 small onion, chopped
1/2 lb. mushrooms, chopped (optional)
1 cup Jack cheese, shredded
1/2 cup heavy cream

Preheat the oven to 400 degrees F

1.     Place the potatoes on a baking sheet and bake for 1 hour.

2.     While the potatoes are baking, cook the Italian sausage and onion in a skillet, over medium heat, until cooked through.  Drain fat and set aside.

3.     Remove the potatoes from the oven and lower the heat to 350 degrees F.

4.     Cut each potato in half.  With a spoon, scoop out most of the insides being careful not to puncture the skin (leave about1/4” of potato)

5.     Put the scooped potato into a large mixing bowl.  Add heavy cream, salt and pepper.  Using a potato masher, mash the potatoes until they are slightly lumpy.  (You may use a hand mixer if you prefer.)

6.     Add the sausage, mushrooms, and 2/3 cup Jack cheese to the bowl.  Using a wooden spoon, mix to combine all ingredients.

7.     Fill each of the potato shells with the sausage mixture.  You can pack each shell quite full.

8.     Sprinkle the remaining Jack cheese over the tops of the potatoes.

9.     Bake for 15-18 minutes.

10.  Serve and enjoy!


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