Description
Crispy potato skins are filled with a rich, creamy mixture of mashed potato, smoked beef sausage, sharp cheddar, herbs, and spices, then baked until golden and bubbly. These hearty twice-baked potatoes are perfect for breakfast, brunch, or a comforting dinner.
Ingredients
4 large russet potatoes
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
150 g smoked beef sausage, diced
100 g sharp cheddar cheese, grated
60 g cream cheese, softened
3 tablespoons sour cream, plus extra for serving (optional)
2 tablespoons unsalted butter
1/4 cup chopped chives
2 green onions, sliced
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 small jalapeño, diced
Fresh parsley, for garnish
Instructions
- Preheat the oven to 400°F (200°C). Scrub the potatoes, pat them dry, prick them with a fork, rub with olive oil, and season with salt and black pepper.
- Bake for 45 to 50 minutes, or until fork-tender.
- Meanwhile, cook the diced smoked beef sausage in a skillet until lightly browned. Set aside.
- Slice the tops from the baked potatoes and carefully scoop the flesh into a large bowl, leaving sturdy shells intact.
- Mash the potato flesh with the butter, cream cheese, sour cream, smoked paprika, garlic powder, and additional salt and pepper to taste until smooth.
- Fold in half of the cheddar cheese, most of the cooked sausage, the chives, green onions, and diced jalapeño.
- Spoon the filling back into the potato shells. Top with the remaining cheddar cheese and sausage.
- Return the potatoes to the oven and bake for 12 to 15 minutes, until the cheese is melted and lightly golden.
- Garnish with fresh parsley, extra chives, and a dollop of sour cream if desired. Serve hot.
Notes
Prepare the potatoes up to one day ahead, refrigerate, and bake just before serving.
Substitute smoked beef sausage with cooked turkey sausage or diced chicken if preferred.
Add sautéed bell peppers, spinach, or mushrooms for extra vegetables.
Try Monterey Jack, mozzarella, or pepper jack cheese for a different flavor.
For more heat, add extra jalapeños or a pinch of cayenne pepper.
Top with a fried or poached egg for an even heartier meal.
Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 700 kcal
- Sugar: 5 g
- Sodium: 980 mg
- Fat: 37 g
- Saturated Fat: 17 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 65 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 75 mg
