Sausage Stuffed Potatoes Recipes

Steps:

• Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.
• Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.
• Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.
• Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.
• Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 8-9 minutes or until tender, turning once., Meanwhile, in a large skillet, cook sausage and pepper over medium heat until sausage is no longer pink. Add onions and 4-1/2 teaspoons parsley; cook 1-2 minutes longer. Remove from the heat; stir in cheese. Cut each potato in half lengthwise. Scoop out 1 tablespoon pulp (save for another use)., Spoon about 2 tablespoons sausage mixture into each half. Place on a microwave-safe plate. Microwave on high for 1-2 minutes or until cheese is melted. Sprinkle with remaining parsley.

Steps:

• Cut cooked potatoes in half lengthwise and scoop out inside with a small spoon and place in a bowl. Set potato shells aside in a 13 X 19 inch baking pan.
• Preheat oven to 400°F.
• Heat oil in a non stick skillet over medium heat and cook onion, sausage, garlic, Italian seasoning, and fennel seeds breaking up the sausage meat with a wooden spoon or spatula until it is no longer pink (about 8 minutes). Add pepper and cook for another 2 minutes. Add to reserve potato and stir to break up potato and combine. Add parsley and salt. Let cool slightly.
• Stir in 1/2 cup Asiago cheese and egg into the potatoe mixture until well combined. Spoon into potato shells and sprinkle each filled shell with the remaining cheese.
• Bake for 30 minutes or until golden brown and knife is hot when inserted into the center.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.
• Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.
• Bake stuffing in a covered casserole dish for 40 to 50 minutes.

Steps:

• Scrub and pierce potatoes; bake at 400° for 1 hour or until tender. , In a skillet, cook sausage over medium heat until no longer pink; drain. Cool potatoes slightly; cut in half lengthwise. Scoop out the pulp and place in a bowl; add butter and mash. Stir in Parmesan cheese, pepper and sausage. Spoon into potato shells., Place in an 11x7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.

Steps:

• Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes.
• Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.
• Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.
• Preheat oven to 350°F with rack in middle.
• Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.
• Meanwhile, tear bread into small pieces, then soak in milk in a medium bowl until very soft. Mix in sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands.
• Divide filling between potatoes, then coat skins lightly with oil. Bake in a 4-sided sheet pan until sausage is cooked through, about 30 minutes.
• While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste.
• Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until charred in spots, 3 to 5 minutes. Cool slightly.
• Toss greens with dressing and serve with potatoes