If you are looking for a cozy, comforting breakfast or brunch dish that combines hearty flavors and satisfying textures, this Sausage and Egg Stuffed Potatoes Recipe is your new best friend in the kitchen. Imagine tender, fluffy baked potatoes filled with savory sausage crumbles, topped with a perfectly cooked egg and melted cheese—every bite bursting with warmth and a harmonious blend of tastes that feels like a hug on a plate. This recipe is straightforward enough for a weekday treat, yet special enough to impress guests or delight the family on a leisurely weekend morning.
Ingredients You’ll Need
Gathering the right ingredients is the first step to making this dish shine. Each item on the list plays a vital role, from the creamy potato base to the rich, flavorful sausage and the gooey melted cheese on top, creating a balance of textures and colors you’ll love.
- 2 medium baked potatoes: Choose potatoes around 250g each for the ideal size and fluffy interior perfect for stuffing.
- 1/2 tbsp olive oil: Helps brown the sausage beautifully and adds a subtle fruitiness.
- 7 – 8 oz (200 – 250g) sausages: Use the best-quality sausages you can find and remove the meat from the casings for easy cooking and stuffing.
- 2 eggs: At room temperature for even cooking; they form the perfect topping that sets just right.
- 1/4 cup grated cheese: Any melting cheese works, but cheddar adds wonderful tang and richness.
- Finely diced parsley: Optional, but adds a fresh, bright finish and appealing color to the dish.
How to Make Sausage and Egg Stuffed Potatoes Recipe
Step 1: Preheat and Prepare the Potatoes
Start by preheating your oven to 180°C (350°F). While waiting, cut the top off each baked potato and carefully scoop out the fluffy flesh inside. If your potatoes have cooled, pop them in the oven so they warm up again and make stuffing easier and tastier.
Step 2: Cook the Sausage
Heat 1/2 tablespoon of olive oil in a frying pan over high heat. Add your sausage meat, breaking it up finely with a wooden spoon. Cook until the sausage is beautifully browned and fragrant—this caramelization is key for building layers of flavor.
Step 3: Prepare the Potato Shells
If you want an extra burst of flavor and crispness on the outside, brush the potato skins with melted butter or olive oil. This small step adds a lovely golden finish that contrasts nicely with the soft, stuffed center.
Step 4: Assemble the Stuffed Potatoes
Fill each hollowed potato with the cooked sausage, pressing the mixture down firmly. Compressing helps prevent the egg from sinking through and keeps the filling compact and satisfying.
Step 5: Add the Egg and Cheese
Carefully crack an egg on top of each stuffed potato, then sprinkle the grated cheese over it. This combination will bake into a rich, creamy topping with slightly runny yolks that add a velvety texture to every bite.
Step 6: Bake to Perfection
Place the filled potatoes in your preheated oven and bake for 18 to 25 minutes, watching closely after 15 minutes. The egg whites should be set while the yolks remain luscious and runny. Timing may vary depending on your oven and potato temperature, so a peek now and then ensures perfect results.
Step 7: Serve Immediately
Remove the potatoes from the oven and, if you like, sprinkle with freshly diced parsley. Serve them hot for a truly comforting experience that makes the most of this Sausage and Egg Stuffed Potatoes Recipe.
How to Serve Sausage and Egg Stuffed Potatoes Recipe
Garnishes
A sprinkle of chopped parsley adds a fresh, herbal brightness that perfectly complements the richness of the sausage and cheese. Alternatively, a dash of paprika or cracked black pepper can add a subtle kick without overpowering the dish.
Side Dishes
Serve your stuffed potatoes alongside a crisp green salad or roasted vegetables to balance the meal with some lightness and additional textures. A dollop of sour cream or a tangy chutney can also elevate the flavors and add variety to your plate.
Creative Ways to Present
For a fun twist, try serving these stuffed potatoes on mini skillets or cast-iron pans for a rustic feel that keeps them warm. You can also prepare smaller potato halves as appetizers or party bites, making this recipe versatile and guest-friendly.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, let the stuffed potatoes cool to room temperature and store them in an airtight container in the refrigerator for up to 2 days. This dish reheats well and retains much of its original flavor and texture.
Freezing
While freezing cooked stuffed potatoes is possible, it may affect the texture of the egg and potato. If you need to freeze them, wrap each potato tightly in foil and place in a freezer-safe bag. Consume within 1 month for best quality.
Reheating
To reheat, place the stuffed potatoes in a preheated oven at 180°C (350°F) for about 15 minutes, or until heated through. Avoid microwaving if possible, as it can make the potato soggy and the egg rubbery.
FAQs
Can I use other types of sausage for this recipe?
Absolutely! Whether you prefer spicy chorizo, breakfast sausages, or even a vegetarian sausage alternative, feel free to experiment and adjust the recipe to your taste. Just make sure to remove casings and cook thoroughly.
What cheese works best in the Sausage and Egg Stuffed Potatoes Recipe?
Cheddar is a classic choice because it melts well and adds sharpness, but mozzarella, Gruyère, or Monterey Jack would also bring delightful flavors and gooey texture.
Can I make this recipe dairy-free?
Yes, simply omit the cheese or use a dairy-free cheese alternative. You can also skip brushing the skins with butter and use olive oil instead to keep it dairy-free while still enhancing flavor.
How can I ensure the egg yolk stays runny?
The key is to watch the baking time carefully, checking after 15 minutes. Every oven is different, so it helps to peek frequently to remove the potatoes when the whites are set but the yolk still jiggles slightly.
Is this recipe suitable for meal prep?
Definitely! The sausage and potato base can be made ahead and kept refrigerated. Add the egg and cheese just before baking for the freshest taste. It’s a great option for a weekend prep that makes weekday mornings effortless.
Final Thoughts
This Sausage and Egg Stuffed Potatoes Recipe is a heartwarming dish that feels both indulgent and nourishing. It’s wonderful for waking up your senses with simple ingredients pulled together in a way that feels special. Whether you’re cooking for yourself, family, or friends, don’t hesitate to try this recipe—it’s a flavorful partner to your morning that’s sure to become a beloved favorite.
Print
Sausage and Egg Stuffed Potatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
A comforting and hearty recipe featuring baked potatoes stuffed with savory sausage and topped with a perfectly cooked egg and melted cheese. This easy-to-make dish combines the fluffiness of baked potatoes with flavorful sausage and creamy egg for an ideal breakfast or brunch option.
Ingredients
Potatoes
- 2 medium baked potatoes (around 250g/8oz each)
Filling
- 1/2 tbsp olive oil
- 7 – 8 oz / 200 – 250g sausages (meat removed from casings)
- 2 eggs (at room temperature)
- 1/4 cup grated cheese (any melting cheese, cheddar recommended)
Garnish (Optional)
- Finely diced parsley
Instructions
- Preheat Oven: Preheat your oven to 180C/350F to prepare for baking the stuffed potatoes.
- Prepare Potatoes: Cut the lid off the baked potatoes and carefully scoop out the flesh, leaving a shell. If the potatoes are cold, warm them in the oven while it preheats to facilitate filling.
- Cook Sausage: Heat 1/2 tbsp olive oil in a frying pan over high heat. Add the sausage meat and cook, breaking it into very small pieces with a wooden spoon until browned and fully cooked.
- Optional – Crisp the Potato Shells: Brush the outside of the hollowed potatoes with melted butter or olive oil to enhance flavor and crispness.
- Fill Potatoes: Spoon the browned sausage mixture into the potato shells, pressing down firmly to compress and avoid the egg sinking.
- Add Egg and Cheese, Then Bake: Crack an egg over each stuffed potato and sprinkle with grated cheese. Place them in the oven to bake for 18 to 25 minutes or until the egg whites are set but yolks remain runny. Begin checking at 15 minutes and monitor every 5 minutes to avoid overcooking.
- Serve: Remove from oven and serve immediately, optionally garnished with finely diced parsley.
Notes
- Use medium-sized potatoes around 250g/8oz each for ideal stuffing size.
- Removing sausage meat from casings ensures easier cooking and mixing with the potato.
- Warming the potatoes before filling helps them hold shape and heat through evenly.
- Watch the egg carefully while baking to achieve the preferred runny yolk texture.
- Brushing the potato skins with oil or butter is optional but adds extra flavor and crispy texture.
