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Sausage-Stuffed Potatoes

Sausage-Stuffed Potatoes

The ultimate meal for meat and potato lovers; the potatoes absorb all the meaty goodness of the bacon and sausage stuffing.


INGREDIENTS

10 medium Yukon Gold or Idaho potatoes
4 tbsp. olive oil
3 tbsp. butter
1 large onion, chopped
5 carrots, sliced
3 celery stalks, chopped
Pinch dried chili flakes (optional)
Salt and freshly ground pepper, to taste
2 tbsp. chopped thyme
2 tbsp. chopped rosemary
1 cup chicken stock

Sausage Stuffing
9 ounces sweet Italian sausage, casing removed
2 large garlic cloves, minced
1 onion, chopped
Handful Italian parsley, chopped
5 ounces lean smoked bacon, chopped
1 egg
Salt and freshly ground pepper, to taste


PREPARATION

Peel the potatoes and rinse under cold water. Cut a thin slice off the top of each potato. Set aside. This will be the lid for the stuffed potatoes. Using a melon baller, scoop out the flesh from each potato to create a pocket for the stuffing. Use the scooped out potato flesh for another use. To prevent potatoes from discolouring, keep them in cold water until you are ready to stuff them.

In a large skillet, heat butter and 1 tbsp. olive oil over medium heat. Add onion, carrots, celery, pinch of dried chili flakes, and salt and pepper. Cook vegetables until softened and lightly golden brown, about 10 minutes. Transfer to large baking dish. Set aside.

For the sausage stuffing: Add sausage meat, garlic, onion, parsley, bacon and egg to food processor. Season the stuffing with salt and pepper. Pulse until well mixed.

Preheat oven to 375 degrees. F.

To stuff the potatoes: Lightly oil and season the inside of the potatoes. Fill the potatoes with the sausage stuffing. Place them on the bed of vegetables in the baking dish. Finish each stuffed potatoes with their top. Then drizzle stuffed potatoes with olive oil, lightly season with salt and pepper, sprinkle with thyme and rosemary, and pour the chicken stock over top. Cover the baking dish with foil.

Bake the stuffed potatoes, covered, for 15 minutes. Remove foil. Cook, uncovered, basting the potatoes occasionally with the pan juices, until potatoes are tender, about 1 hour. Serve each stuffed potato with a little of the roasted vegetable mixture.



Yield: 4 to 6 servings.

 

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