Sausage and Egg Stuffed Potatoes

Method6 steps · about 30 min

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Start with two medium potatoes already baked until fork-tender, about 250 g each; the stuffing recipe begins with cooked potatoes.

2. 2

   Step 2: Cut a lid from each ready-baked potato (2 medium) and scoop out the centre flesh, leaving sturdy potato shells for filling. Set the lids and scooped flesh aside for another use and refrigerate them promptly if keeping. If the shells are cold, warm them in the oven while it preheats; they should be hot before adding the eggs.

   Uses 2 medium ready-baked potatoes, about 250 g each

3. 3

   Step 3: Heat the measured olive oil (½ tbsp) in a frying pan over high heat. Add all the beef sausage meat with its casings removed and break it into very small pieces. Cook until browned and fully cooked, reaching at least 71°C / 160°F.

   Uses ½ tbsp olive oil for cooking sausage · 200–250 g raw Italian beef sausage meat

4. 4

   Step 4: Divide all the cooked sausage between the two hot potato shells. Press it firmly into each shell, leaving space for an egg on top; this helps keep the egg above the sausage.

   Uses Both warmed shells, excluding reserved lids and centre flesh · All the cooked sausage lifted from the pan

5. 5

   Step 5: Crack one pasteurized egg into each hot filled potato and divide the grated cheddar over both. Bake at 180°C / 350°F; first check at 15 minutes, then about every 5 minutes. The source guide is 18–25 minutes, until the whites are set with the yolks still runny. Let the egg texture determine readiness rather than relying on a fixed total.

   First check stuffed-potato eggs · 15 minUses Both filled hot potatoes · 2 pasteurized shell eggs at room temperature · ¼ cup grated cheddar cheese

6. 6

   Step 6: Remove from the oven and serve immediately, sprinkling over the optional chopped parsley. Serve one stuffed potato per person.

   Uses Both finished stuffed potatoes · Finely chopped parsley, optional garnish