Dinner · English · Hollidays

Twice Baked Potato with Sweet Italian Sausage

Twice Baked Potato with Italian Sausage

The first time I made these twice baked potatoes with sweet Italian sausage, it became my husband’s favorite baked potato. He loved the combination of flavors that this dish offers.

We all like baked potatoes with bacon, cheddar cheese and scallions, a classic one! But using sausage this time, it was a great idea, actually it was my husband’s idea!

This delicious baked potato is also a good dish to serve for New Year’s dinner. No too difficult to make, tastes delicious and it’s beautiful! I’m sure your family and guests will love it.

I wish you all a wonderful holiday!!! 🎇

Fabi 😘

Ingredients:

5 large Russet potatoes

3 sweet Italian sausage links (remove casing) I used Premio sweet Italian sausage

3 tablespoons butter

2 tablespoons sour cream

1/2 cup Whole milk (2% is fine too)

1 cup White and yellow cheddar cheese

Salt and pepper to taste

Fresh green onions and parsley to garnish

Instructions:

*I have a short cut here: place potatoes on a microwave safe plate and using a fork, poke some holes in the potatoes. Cover with a damp paper towel and microwave for 5 minutes. Turn potatoes over, and microwave for 5 more minutes.

*This process will reduce the baking time and the potato skin will be crispy anyway!

  • Preheat oven to 400F/ 204C.
  • Line a baking sheet with aluminum foil (clean up will be easier).

img_5047

  • Bake potatoes for about 30 minutes or until tender.
  • Let the potatoes cool a little bit, so you don’t burn your hands.
  • Meanwhile prepare sausage:

*Remove casing, I’m using Premio Sweet Italian sausage. I like this package, because it came with Sweet and Hot Sausages. So I save the hot links for sanduiches.

  • In a skillet over medium heat, drizzle a little olive oil.
  • Place sausage without the casing. Break down the sausage and cook for 12-15 minutes or until cooked through.

**Set aside 1/3 cup of cooked sausage for sprinkling in the end.

img_5049

  • Cut potatoes lengthwise (not all the way) just enough to open the potatoes and scoop using a spoon, leaving about 1/4 inch of potato. Be careful to not make a hole on the potato skin.
  • Place all the scooped potato into a pot and add butter, milk, salt and pepper and heat over low heat for about 2 minutes. Turn heat off and mash the potatoes.

img_5052

  • Add sour cream and mash them.
  • I prefer very smooth mashed potatoes, so I’m using a hand mixer here.

**Set aside 3/4 cup of the mashed potatoes if you want to make a fancy presentation using a pastry bag:

img_5059

  • Mix together cooked sausage and mashed potatoes.
  • Fill potatoes half way with mixture. Sprinkle with cheese. Fill potatoes almost to the border with more mixture. Sprinkle with more cheese.

**To make a nice presentation:

  • Fill a pastry bag with mashed potatoes and using a large star tip make stars or a zigzag pattern:

img_5060

img_5061

  • Sprinkle with some more cheese and bake at 375F/190C for 15-20 minutes until cheese is melted and potatoes are heated through.

* Sprinkle with some fresh chopped parsley, green onions and some of the remaining sausage. Serve immediately.

twice-baked-potato-with-italian-sausage2-copy

**Look how beautiful they turned out. After cutting the potato in half, you have the creamy mashed potatoes mixed with the Italian Sausage, plus cheese…OH Soooo good 😋.

twice-baked-potato-with-italian-sausage5-copy

**Enjoy!!!

*If you try my recipe, please don’t forget to share your pictures with me on Instagram tagging me @fabi_recipes. I love seeing pictures 😊

Twice Baked Potato with Sweet Italian Sausage

  • Servings: 4
  • Time: 2 hours 10 minutes
  • Difficulty: easy
  • Print

twice-baked-potato-with-italian-sausage3-copy

Ingredients:

5 large Russet potatoes

3 sweet Italian sausage links (remove casing) I used Premio sweet Italian sausage

3 tablespoons butter

2 tablespoons sour cream

1/2 cup Whole milk (2% is fine too)

1 cup White and yellow cheddar cheese

Salt and pepper to taste

Fresh green onions and parsley to garnish

Instructions:

*I have a short cut here: place potatoes on a microwave safe plate and using a fork, poke some holes in the potatoes. Cover with a damp paper towel and microwave for 5 minutes. Turn potatoes over, and microwave for 5 more minutes.

*This process will reduce the baking time and the potato skin will be crispy anyway!

* Preheat oven to 400F/ 204C.

* Line a baking sheet with aluminum foil (clean up will be easier)

* Bake potatoes for about 30 minutes or until tender.

* Let the potatoes cool a little bit, so you don’t burn your hands.

* Meanwhile prepare sausage:

* In a skillet over medium heat, drizzle a little olive oil.

* Place sausage without the casing. Break down the sausage and cook for 12-15 minutes or until cooked through. Set aside 1/3 cup of cooked sausage for sprinkling in the end.

* Cut potatoes lengthwise (not all the way) just enough to open the potatoes and scoop using a spoon, leaving about 1/4 inch of potato. Be careful to not make a hole on the potato skin.

* Place all the scooped potato into a pot and add butter, milk, salt and pepper and heat over low heat for about 2 minutes. Turn heat off and mash the potatoes.

*Add sour cream and mash them.

* I prefer very smooth mashed potatoes, so I’m using a hand mixer here.

* **Set aside 3/4 cup of the mashed potatoes if you want to make a fancy presentation using a pastry bag

* Mix together cooked sausage and mashed potatoes.

* Fill potatoes half way with mixture. Sprinkle with cheese. Fill potatoes almost to the border with more mixture. Sprinkle with more cheese.

**To make a nice presentation:

* Fill a pastry bag with mashed potatoes and using a large star tip make stars or a zigzag pattern. See pictures on the blog.

* Sprinkle with some more cheese and bake at 375F/190C for 15-20 minutes until cheese is melted and potatoes are heated through.

* Sprinkle with some fresh chopped parsley and some of the remaining sausage. Serve immediately.

Enjoy!

https://wordpress.com/post/fabirecipes.wordpress.com/10744

 

 

 

 

 

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