Sausage Filled Twice Baked Potatoes

Rich, Creamy, Filling, Cheesy, Gooey, Spicy, Delicious, Creamy —

So very, very many mouthwatering adjectives could be used to describe this wonderful dish from my childhood.

twice baked sausage bite

This is a combination of two of my favorite dishes from childhood — grilled sausage links and twice baked potatoes.

My Dad used to make these for us and every time that I make them, I’m taken back.

I love the simplicity and deliciousness of twice baked potatoes — crisp skins, fluffy, buttery, garlicky, cheesy topped potatoes that are taken to the next level by filling them with spicy sliced grilled sausage.

These are so easy to make:

Cook 6 potatoes, and slice them in half

cooked potatoes

I find that I get the best results when I stick my knife straight down into the center of the potato and then push down from there to cut it in half.

Use a spoon to scoop out the insides of the potatoes — they don’t have to be perfect, but you do want to leave enough to create a good shell.

baked potato shells

Put the insides of the potatoes into a mixer with 3/4 C warm milk, 1 stick butter, 1 Tbsp garlic salt and pepper to taste.  Whip them together until they’ve reached your desired texture — more milk for creamier and fluffier potatoes*  Make sure that you stick a spoon into the bowl to taste the potatoes ;-) TASTE — not devour by the giant spoonful :-)


Once the potatoes have reached the consistency that makes you want to dive into the bowl with your fingers a spoon, add in your chopped/sliced cooked sausage.


I use 1 whole sausage link per 8 prepared potato halves

Now comes the fun part — fill your potato halves with the tonguegasmic potato/sausage mixture


Top the potato halves with cheese and place in the 370 F oven


Remove from the oven after 25 minutes, or when the cheese is melted and bubbly and the insides are hot


You really don’t *need* a side dish with these but, Nathan loves to eat these with saltines and sliced apples


Sausage Filled Twice Baked Potatoes
Smokey, Spicy Sausage turns these rich, cheesy twice baked potatoes into a hearty, filling, soul comforting meal.
  • 6 potatoes, baked
  • 1 stick butter
  • 1 sausage link, cooked
  • garlic salt and pepper, to taste
  • shredded cheese, about 2 C
  1. Cook the potatoes and set aside
  2. pre-heat the oven to 370 F
  3. Using a hot pad, hold the potato and slice each one in half length-wise. I have found that putting a sharp knife, point down in the middle of the potato and cutting down from there, leaves me with the most intact potato
  4. scoop out the insides, leaving enough potato in the shell so that the sides are sturdy
  5. put the potato insides into a mixing bowl and the potato halves in a baking dish (6 whole potatoes for me, means 10 potato halves in the dish)
  6. Whip together the potato insides, 1 stick of butter, 1 Tbsp garlic salt & pepper to taste
  7. slowly add warm milk, up to ¾ Cup, whipping together until the potato mixture has reached your favorite consistency, don’t hesitate to reach in and scoop out a taste or two ;-) you want to make sure they’re tonguegasmic, after all
  8. add in one chopped/sliced sausage link and mix it all together.
  9. stuff each potato half with the mixture and then top with cheese
  10. bake in the oven until the insides are hot and the cheese is all bubbly and melted and yummy
Rachel's Notes
Roasted Garlic Cloves beaten in with the butter and cream is another way to take these potatoes to a whole new level of delicious.


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  1. says

    Oh my goodness those look fantastic. I love twice baked potatoes but have never made them. Will be putting on my menu list this week. thanks grace

  2. Allison Zapata says

    Oh, friend, you had me at Twice Baked. And then again at Sausage. And then again at Stuffed. And then at Potatoes.

  3. Paula says

    Oh my goodness I guess you don’t need a side dish! These look like they’d fill you up all by themselves! By the way, I baked your Best Ever Chocolate Chip cookies a few month ago. Delicious and a new family favourite. I just did them yesterday with chunks of Toblerone chocolate instead of chocolate chips and made slight alterations to your original recipe for them. I posted them and linked back to your blog. Thank you for sharing your recipe.
    Paula´s most recent brilliance ..Date Squares…and Then Some!

  4. says

    Hi Rachel! OOOHHH those potatoes look awesome! I love loaded mash and in the skin would be simply divine! Happy New year and I hope all is going well with you and your family! I am linking up a recipe for pork tenderloin that my sister eavesdropped from her butcher! All the best! Alex

  5. says

    What a great collection of recipes…so many new ones to try! This is my first time linking here; I found you through a link at Comfy in the Kitchen. My ten-year-old daughter and I are on a muffin baking adventure — a new muffin recipe every Monday morning in 2011. Join us!

  6. says

    I made these to take to a friends house. Everyone LOVED them. I’ve been asked for the recipe so I gave them the link and sent them here! Thanks for the amazing recipe, I will for sure be making these again!
    amber´s most recent brilliance ..major mind block


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