Sausage and Egg Stuffed Potatoes
Savory and satisfying, these sausage and egg stuffed potatoes combine creamy mashed potato, flavorful chicken or beef sausage, and a perfectly baked egg for a complete meal in every bite.
Ingredients
Scale
- 4 large russet potatoes
- 1/2 pound ground chicken or beef sausage
- 4 large eggs
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheese (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Bake potatoes for 45–60 minutes until tender. Let cool slightly, then slice open the tops and scoop out most of the flesh into a bowl.
- In a skillet, cook sausage until browned and fully cooked. Set aside.
- Mash the scooped potato with butter, salt, and pepper. Stir in sausage and half of the cheese, if using.
- Stuff the mixture back into each potato, creating a small well in the center of each.
- Crack one egg into each well, top with remaining cheese if desired.
- Return to oven and bake at 375°F for 15–18 minutes, until egg whites are set and yolks are still soft.
- Garnish with chopped parsley and serve warm.
Notes
- Use large russet potatoes for best results.
- Scoop carefully to avoid tearing the potato skins.
- Don’t overbake the eggs to keep yolks runny.
- Make ahead by baking potatoes and cooking sausage the day before.
Find it online: https://dishmio.com/sausage-and-egg-stuffed-potatoes/