Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 635kcal 31%
Fat 38g 58%
Saturated Fat 14g 70%
Carbohydrates 44g 14%
Fiber 6g 24%
Sugar 4g 8%
Protein 30g 60%
Cholesterol 240mg 80%
Sodium 750mg 31%

Percent Daily Values are based on a 2,000 calorie diet.

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Sausage and Egg Stuffed Potatoes

Name: Sausage and Egg Stuffed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 medium baked potatoes , around 250g/8oz each (Notes 1 & 2); 1/2 tbsp olive oil; 7 - 8 oz / 200 - 250g sausages (the best you can afford) meat removed from casings (Note 3); 2 eggs , at room temperature; 1/4 cup grated cheese (any melting cheese of choice, I used cheddar); Finely diced parsley (optional garnish)

Prep 10m

Cook 20m

Total 30m

This recipe transforms classic baked potatoes into a hearty and satisfying meal by stuffing them with a savory mixture of sausage and eggs. Topped with melted cheese and a sprinkle of parsley, these stuffed potatoes are the perfect comfort food for any time of day.

Jacket Potatoes

Ingredients

2 servings

2 medium baked potatoes , around 250g/8oz each (Notes 1 & 2)

1/2 tbsp olive oil

7 - 8 oz / 200 - 250g sausages (the best you can afford) meat removed from casings (Note 3)

2 eggs , at room temperature

1/4 cup grated cheese (any melting cheese of choice, I used cheddar)

Finely diced parsley (optional garnish)

Steps

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Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 635kcal 31%
Fat 38g 58%
Saturated Fat 14g 70%
Carbohydrates 44g 14%
Fiber 6g 24%
Sugar 4g 8%
Protein 30g 60%
Cholesterol 240mg 80%
Sodium 750mg 31%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. You can make this with any size potatoes you want. You'll just need to adjust the amount of filling you use. The potatoes I used were around 1 1/2 times the size of a tennis ball. I consider them to be reasonably large, but not gigantic. 🙂

2. To bake the potatoes, place them in a 180C/350F oven for 45 to 60 minutes, or until you can stick a fork in with no resistance. Alternatively, you could microwave the potatoes - 4 to 5 minutes on high on each side (prick all over with fork before microwaving).

3. I used Italian beef sausages. You can tell a sausage is good quality simply by looking at it. If you can see chunks of different colours (fat and meat), then it is good (or at least decent) quality. If it is a uniform pink colour, then it is packed with fillers and I don't recommend using those types of sausages for this recipe.

4. Cracking the eggs into a warm potato with warm sausage is a key tip for ensuring you get a baked egg with set whites but a runny yolk. If the potato and sausage are cold, the egg whites take longer to set by which time the yolks will probably be set too.

5. To make ahead: Bake the potato and scoop them out. Cook the sausage. Back the potatoes with sausage while the sausage is warm (it compresses better when you press down). Store in the fridge until required. To cook, place the potatoes in the oven while it is preheating so they warm up. Then crack the egg in, top with cheese and bake per recipe instructions.

6.Hmm. Not the healthiest breakfast in the world! But totally worth it. Start your diet on Monday. 😉The calories are mainly from the sausages. So if you get lean ones, you'll drastically reduce the calories.