Cook the potatoes to firm, but not perfect baked potato, and set aside
pre-heat the oven to 370° F
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
Scoop out the insides, leaving enough potato in the shell so that the sides are sturdy
Place 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)
Whip together the potato insides with the butter, garlic salt & pepper. Feel free to taste and adjust at will.
Slowly add warm milk, up to 3/4 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 irresistible.
Add in one chopped/sliced sausage link and use a wooden spoon to fold the sausage in to the potato mixture.
stuff each potato half with the mixture and then top with cheese
bake in the oven until the insides are hot and the cheese is all bubbly and melted and yummy
Roasted Garlic Cloves beaten in with the butter and cream is another way to take these potatoes to a whole new level of delicious.