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
Scale
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.
