Egg & Polish Sausage Stuffed Potatoes

2015 Mountain State Fair – 2nd Place Winner: Gina Sprinkle


Prep Time: 15 Mins

Cook Time: 1 Hr

Makes: 4 Servings


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.

Sign up for monthly newsletter

  • This field is for validation purposes and should be left unchanged.