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Crispy Sausage Stuffed Potatoes

Crispy Sausage Stuffed Potatoes

Crispy baked russet potatoes are stuffed with a creamy mixture of fluffy potato, browned chicken sausage, sharp cheddar, and green onions, then baked again until hot and melty for the ultimate comforting dinner.

  • Total Time: 90 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 large russet potatoes, about 10 to 12 ounces each
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 12 ounces chicken sausage, casings removed if needed
  • 2 tablespoons unsalted butter
  • 1/3 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1 cup sharp cheddar cheese, shredded
  • 3 tablespoons green onions, thinly sliced
  • 1 tablespoon chopped parsley

Instructions

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil. Scrub the potatoes, pat them dry, pierce each one with a fork, then rub with olive oil and a light sprinkle of salt.
  2. Heat a skillet over medium heat and cook the chicken sausage for 6 to 8 minutes, breaking it into crumbles, until browned and fully cooked.
  3. Place the potatoes directly on the oven rack with the baking sheet underneath, or place them on the baking sheet. Bake for 50 to 60 minutes, until tender and crisp outside.
  4. Let the potatoes cool for 10 minutes. Slice each one lengthwise and scoop most of the flesh into a large bowl, leaving a thin border inside each skin.
  5. Add the butter, sour cream, garlic powder, remaining kosher salt, and black pepper to the bowl. Mash until mostly smooth.
  6. Fold in the cooked sausage, 3/4 cup of the cheddar cheese, and most of the green onions.
  7. Spoon the filling back into the potato shells and place them on the baking sheet. Top with the remaining 1/4 cup cheddar cheese.
  8. Bake for 10 to 15 minutes more, until hot through and the cheese is melted and lightly golden.
  9. Finish with the remaining green onions and chopped parsley, then serve hot.

Notes

  • Bake the potatoes directly on the oven rack for crispier skins.
  • Do not overmix the filling or it may become dense.
  • Greek yogurt can be used instead of sour cream.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 stuffed potato
  • Calories: 520
  • Sugar: 3g
  • Sodium: 780mg
  • Fat: 26g
  • Saturated Fat: 11g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 4g
  • Protein: 25g
  • Cholesterol: 65mg

Keywords: crispy sausage stuffed potatoes, stuffed baked potatoes, sausage potato dinner, cheesy stuffed potatoes, baked potato recipe