Ingredients for Sausage Stuffed Baked Potatoes
- Potatoes
- Extra Virgin Olive Oil
- Mild Italian Sausage
- 1 medium onion, chopped
- Garlic Cloves
- Italian Herb Seasoning
- Fennel Seed
- Red Pepper
- Fresh Italian Parsley
- 1 teaspoon salt
- Asiago Cheese
- 1 large egg
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sausage Stuffed Baked Potatoes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Sausage Stuffed Baked Potatoes
- Preheat oven to 400°F (200°C).
- Bake 4 large russet potatoes until tender (approximately 60-75 minutes).
- Once cool enough to handle, cut potatoes in half lengthwise and scoop out the flesh, leaving a ½-inch border. Place the scooped potato flesh in a large bowl.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add 1 medium onion (chopped) and cook until softened, about 5 minutes.
- Add 1 pound Italian sausage (removed from casings) and cook, breaking it up with a spoon, until no longer pink (about 8-10 minutes).
- Add 2 cloves garlic (minced), 1 teaspoon Italian seasoning, ½ teaspoon fennel seeds, and ¼ teaspoon black pepper. Cook for 2 minutes more.
- Add the cooked potato flesh to the skillet and stir to combine. Mash slightly with a potato masher or fork.
- Stir in ¼ cup chopped fresh parsley, 1 teaspoon salt, ½ cup grated Asiago cheese, and 1 large egg. Mix until well combined.
- Spoon the mixture into the potato skins.
- Sprinkle the remaining ½ cup Asiago cheese over the stuffed potatoes.
- Bake for 30 minutes, or until golden brown and heated through. A knife inserted into the center should come out hot.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
11g
Fat
4g
Carbs
7g
