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Nothing says dinner like a great tasting baked potato! These Swaggerty spuds are flat out awesome, filled with melted cheddar cheese, sour cream, and onions, then topped with crumbled sausage bits. Save me a place at the table tonight 'cause Mama, I'm coming home!

Twice-Stuffed Baked Potatoes

Directions

  1. Rinse & dry potatoes. Pierce each potato with a knife across the top and bake in a 400˚ F degree oven for about 45 minutes or until baked throughout.
  2. While potatoes are baking put half & half, sour cream and butter in a mixing bowl. Set aside at room temp.
  3. When potatoes are baked, remove from oven. Turn heat down to 350˚ F. With a sharp knife cut the skin from the top of each potato. Using a spoon hollow out the insides of each potato, adding to the bowl with the half & half, sour cream and butter.
  4. Using a fork, mash the potatoes. Add salt & pepper. Stir in 3/4 cup of the shredded cheddar & 1/2 the chopped green onions stirring until well mixed. Fill each hollowed out potato with mashed potato mixture. Place potatoes on a baking sheet.
  5. Evenly divide the 1/2 pound of cooked & crumbled Swaggerty's Farm Sausage on top of each filled potato. Top each evenly with remaining 1/4 cup shredded cheese & chopped scallions.
  6. Place potatoes in the oven and bake the second time for about 15 minutes.

Notes

For a lower fat version use skim milk, fat free sour cream, and 1/4 cup chicken broth. You could use lower fat cheese options as well.

To Serve

Serve hot.
4
servings
20 min
prep time
45 - 60 min
cook time

ingredients

1/2 lb Swaggerty's Farm sausage, cooked, crumbled, and drained
4 baking potatoes
1/2 cup half & half
8 ounces sour cream
1/2 stick butter
salt & pepper
1 cup shredded white cheddar or Monterey Jack (divided)
4 green onions, chopped (divided)
Level of complexity:
Easy
Number of ingredients:
7
Pairs well with:
Steamed asparagus or broccoli, grilled chicken, tossed veggie salad
Special Kitchen Tools:
N/A