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.
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
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.
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