Sausage Stuffed Twice Baked Potatoes
- Prep Time: 25 mins
- Cook Time: 1 hour 15 mins
- Total Time: 1 hour 40 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 400 degrees
- Using a fork, stab the potatoes about 10-15 times in various areas so that steam can be released while baking
- 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
- 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
- Reduce the oven temperature to 350
- Let the potatoes cool until you can handle them without burning yourself
- Meanwhile, add your remaining 2 teaspoons of olive oil to a skillet over medium high heat.
- Remove the casings of your turkey sausage and add it to your skillet – season with salt and pepper.
- Break the turkey up with a wooden spoon and cook in the skillet until all the meat has browned
- 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
- 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
- Spoon an even amount of filling into each of your 4 potato shells
- Top potatoes with remaining 1/4 cup (1 blue) of cheddar cheese
- Bake in the oven for 15 minutes
- Top with sliced green onions (optional)