Sausage Loaded Baked Potatoes

Sausage Loaded Baked Potatoes are made with grilled brats or smoked sausages stuffed in cheesy twice baked potatoes, topped with crispy onion strings. This is a hearty dinner that is sure to impress!

Loaded potatoes are one of our favorite meals and they are perfect for entertaining guests. The perfect meat and potatoes meal for any time of year. Serve them up with grilled garlic bread and parmesan corn on the cob.

Ingredients for Sausage Loaded Baked Potatoes

• Brats or Smoked Sausages
• Out Grilling Sweet BBQ Rub or Steak Rub
• Russet Baking Potatoes
• Olive Oil
• Heavy Cream
• Sour Cream
• Butter
• Cheddar Cheese
• Granulated Garlic
• Kosher Salt
• Fresh Ground Pepper
• Ground Rosemary
• Bacon – Cooked and crumbled.
• Onions Strings

Step-By-Step Directions for Sausage Stuffed Potatoes

1. Remove sausage from packaging and sprinkle with rub.
2. Grill sausages over indirect fire with the grill closed for about 10 minutes.
3. Flip the sausages and continue to cook until the internal temperature reaches 165° using a digital meat thermometer.
4. Remove from grill and tent with foil until ready to serve.

5. For the Baked Potatoes: Scrub potatoes and dry well. Score the tops of the potatoes about 1/8 inch deep in an X.
6. Bake potatoes for 45 minutes to 1 hour or until baked through.
7. Remove potatoes from the oven and using heat proof gloves, cut the top of the potato out. Use a spoon to scoop out most of the potato flesh, leaving a little of the flesh to create a sturdy shell.

8. Place potato flesh and tops into a large mixer bowl.
9. Add heavy cream, sour cream, butter, cheese and seasonings. Mix until smooth and creamy.

10. Spoon filling back into the potato shells, pressing the filling down into each potato. You will have filling left over. This can be baked in an oven safe casserole or bowl or save it in an airtight container in the refrigerator to enjoy with another meal.
11. Top each potato with additional shredded cheese and crumbled bacon.
12. Return potatoes to the oven for 30 minutes or until filling is heated through.
13. Prepare the onion strings and drain on a paper towel lined wire rack.
14. Remove potatoes from oven and each one with a sausage.

15. Garnish with onion strings and serve immediately.

Recipe Notes

• Storage: Store leftover loaded potatoes in an airtight container in the refrigerator up to 3 days.
• Reheat: Place loaded potatoes on a baking sheet lined with aluminum foil or parchment paper. Bake at 350° for 25- 30 minutes or until heated through.
• Make Ahead: The sausages can be grilled ahead and stored in an aluminum foil packet in the refrigerator up to 2 days. When ready to cook and serve, heat the foil packet in a 400° oven for 20 minutes. The potatoes can be prepared to the point of stuffing, stored in an airtight container in the refrigerator up to 2 days. Bake at 400° for 30- 35 minutes or until heated through.

More Loaded Baked Potatoes to Try

• Loaded Beef Fajita Baked Potatoes
• Short Rib Baked Potatoes
• Brisket Baked Potatoes
• Smoked Chicken Baked Potatoes
• BBQ Bacon Onion Baked Potatoes

Change up your dinner routine with these delicious Sausage Loaded Baked Potatoes for filling and delicious meal that everyone will love.

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Sausage Loaded Baked Potatoes

Sausage Loaded Baked Potatoes are made with grilled brats or smoked sausages stuffed in cheesy twice baked potatoes, topped with crispy onion strings. This is a hearty dinner that is sure to impress!

Prep Time15 minutes mins

Cook Time1 hour hr 30 minutes mins

Course: Pork

Cuisine: American

Keyword: beef smoked sausage, grilled brats, loaded potatoes, twice baked potatoes

Servings: 4 Servings

Calories: 983kcal

Author: Milisa

Ingredients

• 4 brats or smoked sausage links
• 1 tablespoon Out Grilling Sweet BBQ Rub or steak rub seasoning
• 4 russet potatoes baking sized
• 1 tablespoon olive oil
• ¾ cup heavy whipping cream
• ½ cup sour cream
• ¼ cup butter
• 1 ¼ cups cheddar cheese shredded, divided use
• 2 tablespoons granulated garlic
• 1 ½ teaspoons kosher salt
• 1 teaspoon fresh ground pepper
• 1 teaspoon ground rosemary
• 4 slices bacon cooked and crumbled
• Onion Strings optional for garnish

Instructions

• Prepare a grill fire to 350° using hickory or oak for smoke flavor.
• Remove sausage from packaging and sprinkle with rub.
• Grill sausages over indirect fire with the grill closed for about 10 minutes.
• Flip the sausages and continue to cook until the internal temperature reaches 165° using a digital meat thermometer.
• Remove from grill and tent with foil until ready to serve.
• For the Baked Potatoes: Scrub potatoes and dry well. Score the tops of the potatoes about 1/8 inch deep in an X.
• Bake potatoes for 45 minutes to 1 hour or until baked through.
• Remove potatoes from the oven and using heat proof gloves, cut the top of the potato out. Use a spoon to scoop out most of the potato flesh, leaving a little of the flesh to create a sturdy shell.
• Place potato flesh and tops into a large mixer bowl.
• Add heavy cream, sour cream, butter, cheese and seasonings. Mix until smooth and creamy.
• Spoon filling back into the potato shells, pressing the filling down into each potato. You will have filling left over. This can be baked in an oven safe casserole or bowl or save it in an airtight container in the refrigerator to enjoy with another meal.
• Top each potato with additional shredded cheese and crumbled bacon.
• Return potatoes to the oven for 30 minutes or until filling is heated through.
• Prepare the onion strings and drain on a paper towel lined wire rack.
• Remove potatoes from oven and each one with a sausage.
• Garnish with onion strings and serve immediately.

Notes

• Storage: Store leftover loaded potatoes in an airtight container in the refrigerator up to 3 days.
• Reheat: Place loaded potatoes on a baking sheet lined with aluminum foil or parchment paper. Bake at 350° for 25- 30 minutes or until heated through.
• Make Ahead: The sausages can be grilled ahead and stored in an aluminum foil packet in the refrigerator up to 2 days. When ready to cook and serve, heat the foil packet in a 400° oven for 20 minutes. The potatoes can be prepared to the point of stuffing, stored in an airtight container in the refrigerator up to 2 days. Bake at 400° for 30- 35 minutes or until heated through.

Nutrition

Serving: 1g | Calories: 983kcal | Carbohydrates: 48g | Protein: 28g | Fat: 77g | Saturated Fat: 37g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 27g | Trans Fat: 0.5g | Cholesterol: 197mg | Sodium: 1933mg | Potassium: 1332mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1588IU | Vitamin C: 13mg | Calcium: 375mg | Iron: 3mg

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