Egg & Polish Sausage Stuffed Potatoes

Egg & Polish Sausage Stuffed Potatoes
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2015 Mountain State Fair –  2nd Place Winner: Gina Sprinkle


4 baking potatoes (medium-large size)

4 Tablespoons Butter (melted)

1/2 cup Colby Jack cheese

1/2 pound Polish sausage (diced)

2 raw Jalapeño peppers  (seeded and chopped)

1 small onion, diced

1 teaspoon salt

1/2 teaspoon pepper

4 large eggs


Preheat oven to 350 F.  Wash potatoes well & bake in oven 1 hour.  Remove from oven and let cool 30 minutes.  Sauté sausage, peppers, onions, salt and pepper 5-10 minutes.

Cut top off of potato, long ways.  Remove inside of potatoes & save for another use, leaving about 1/4 inch of potato next to skin.  Brush inside of potatoes with melted butter.  Add 1/8 cup cheese to each potato skin.  Divide sausage mixture evenly into the skins.  Crack one egg on top of each potato.  Bake 20 minutes at 350 F.