🥔 Baked Potatoes with Sausage
🍽️ Serves: 4
⏱️ Total Time: ~1 hour (or less with shortcuts)
🛒 Ingredients:
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4 large russet potatoes, scrubbed
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1 tbsp olive oil
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Salt, for rubbing the potatoes
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1 lb sausage (Italian, smoked, breakfast, or spicy — your choice)
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1/2 cup shredded cheddar cheese (or cheese of choice)
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1/4 cup sour cream
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2 green onions, sliced
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Optional: butter, chives, bacon bits, hot sauce, sautéed onions/peppers
👩🍳 Instructions:
1. Bake the potatoes:
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Preheat oven to 425°F (220°C).
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Prick potatoes with a fork, rub with olive oil and salt.
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Bake directly on oven rack or on a tray for 45–60 minutes, until skin is crispy and inside is tender.
⏱️ Shortcut: Microwave potatoes for 6–8 minutes (flipping halfway), then finish in the oven for 10–15 minutes to crisp up the skin.
2. Cook the sausage:
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While potatoes bake, cook sausage in a skillet over medium heat until browned and fully cooked (5–8 minutes).
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If using links, slice them after cooking. If using ground sausage, break it into crumbles.
3. Assemble:
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Slice open each baked potato. Fluff the inside with a fork.
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Add butter if desired, then top with:
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Cooked sausage
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Cheese (let it melt!)
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Sour cream
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Green onions
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Any other favorite toppings
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🥄 Variations:
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Stuffed Potato Casserole Style: Scoop out potato flesh, mix with sausage, cheese, sour cream, and spices. Refill skins, top with more cheese, and bake until golden.
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Breakfast-style: Use breakfast sausage, add scrambled eggs and hot sauce.
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Loaded Tex-Mex: Use spicy sausage, black beans, salsa, and jalapeños.
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Creamy version: Stir in a spoonful of cream cheese or ranch into the potato before topping.
🧊 Storage:
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Wrap leftovers and store in the fridge for up to 3 days.
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Reheat in oven or air fryer for best texture.
Want a sheet pan version, a vegetarian twist, or ideas for a baked potato bar for guests?
