Sausage and Egg Stuffed Potatoes
User Reviews
5
Sausage and Egg Stuffed Potatoes
Description
This recipe hollows out medium-sized baked potatoes and fills them with cooked ground sausage before topping with an egg and grated melting cheese like cheddar. Baking them at 350°F finishes the egg inside the potato without overcooking the yolk, adding a creamy texture contrasting with the browned sausage.
The slightly crispy skin of the potato holds the filling well, making it a portable and warm meal. Using quality sausages enhances flavor as the meat browns and breaks into small pieces mixed with spices.
It works as a satisfying breakfast or brunch item, especially paired with a fresh garnish like parsley. Adjust the size of potatoes and amount of sausage used to suit appetite and serving numbers.
For a make-ahead approach, bake and scoop potatoes and cook sausage in advance, then assemble and bake fresh before serving. Using warm potatoes helps the egg cook evenly to have set whites and runny yolk.
Ingredients
- 2 potato around 250g/8oz each (Notes 1 & 2, medium; baked
- 1/2 tbsp olive oil
- 7 - 8 oz / 200 - 250g sausages (the best you can afford) meat removed from casings (Note 3)
- 2 egg at room temperature
- 1/4 cup cheese any melting cheese of choice, I used cheddar, grated
- parsley optional garnish, finely diced
Instructions
- Preheat oven to 180C/350F.
- Cut the lid off the potatoes and scoop out the flesh. If the potatoes are cold, pop them in the oven to warm up while it is preheating. (Note 4)
- Heat 1/2 tbsp of olive oil in a fry pan over high heat. Add the sausage and cook until browned, using a wooden spoon to break the sausage up into little pieces (as small as you can).
- Optional step: Brush the outside of the potatoes with melted butter or olive oil - for extra flavour and crispiness.
- Fill the potatoes with sausage, pressing down to compress as much as you can (this prevents egg sinking into the sausage).
- Crack the egg on top, sprinkle with cheese, then place in the oven to bake for 18 to 25 minutes, or until the egg whites are set and the yolks are still runny. Check it at 15 minutes then take a peek every 5 minutes - I find that it can go from uncooked to overcooked quickly. My oven was heated well and my potato was piping hot so it took 18 minutes.
- Remove from the oven and serve immediately, sprinkled with parsley if using.
Notes
- Choose potatoes around 250g each; adjust filling quantities for different sizes.
- Bake potatoes at 180C/350F for 45-60 minutes until tender or microwave 4-5 minutes per side after pricking with a fork.
- Select good quality sausages showing varied meat and fat for better flavor.
- Using warm potato and sausage when adding eggs helps achieve set whites with runny yolks.
- Make ahead by prepping potatoes and sausage, then bake filled potatoes fresh when needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Serving | 412g | |
| Calories | 681cal | 34% |
| Carbohydrates | 44.2g | 15% |
| Protein | 33.5g | 67% |
| Fat | 41.1g | 63% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 263mg | 88% |
| Sodium | 913mg | 38% |
| Potassium | 1419mg | 30% |
| Fiber | 5.5g | 22% |
| Sugar | 2.4g | 5% |
| Vitamin A | 400IU | 8% |
| Vitamin C | 68.5mg | 76% |
| Calcium | 170mg | 17% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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