Sausage Stuffed Twice Baked Potatoes


  • 2 medium russet potatoes
  • 4 teaspoons olive oil
  • 1/2 lb Italian turkey sausage, casings removed
  • 3/4 cup Greek yogurt
  • 1 cup cheddar cheese
  • Sliced green onions (optional topping)


  1. Preheat oven to 400 degrees
  2. Using a fork, stab the potatoes about 10-15 times in various areas so that steam can be released while baking
  3. Drizzle 2 teaspoons of olive oil over the potatoes on a baking sheet and season well with salt and pepper. Rub the oil and salt and pepper into the potatoes until they are both evenly coated
  4. Bake for about an hour – could be more, could be less – it will depend on the size of your potatoes. Remove from the oven when you can pierce the potatoes with a knife and it goes in without resistance
  5. Reduce the oven temperature to 350
  6. Let the potatoes cool until you can handle them without burning yourself
  7. Meanwhile, add your remaining 2 teaspoons of olive oil to a skillet over medium high heat.
  8. Remove the casings of your turkey sausage and add it to your skillet – season with salt and pepper.
  9. Break the turkey up with a wooden spoon and cook in the skillet until all the meat has browned
  10. Slice the potatoes in half and scoop out the filling. Transfer the filling to a medium bowl. Leave a thin later of potato still in shell for stability
  11. In your bowl, mash your potato filling. To that, add your Greek yogurt, 3/4 cup (3 blues) cheddar cheese, and browned turkey sausage. Stir together until totally combined. Season to taste with salt and pepper
  12. Spoon an even amount of filling into each of your 4 potato shells
  13. Top potatoes with remaining 1/4 cup (1 blue) of cheddar cheese
  14. Bake in the oven for 15 minutes
  15. Top with sliced green onions (optional)