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Mini Twice-Baked Potatoes with Italian Sausage Stuffing

From Lynne Wilson

Preheat the oven to 400°F


6 small (new) potatoes, 1 ½ inches in diameter
1 Tbsp. butter or margarine
⅓ cup sour cream
1 sweet Italian sausage, cooked
¼ tsp. salt
freshly ground pepper to taste
butter, softened, to grease potatoes


Wash the potatoes and grease them lightly with the softened butter. Prick them with a fork and bake at 400°F for approximately 35 minutes or until soft.

When they are cool enough to handle, cut them in two and scoop out part of the potato pulp into a bowl, being careful not to damage the skins. Beat the potato with an electric mixer until smooth.

Heat the butter and sour cream slightly in a small saucepan, then beat it into the potato. Cut the sausage into very small pieces and stir it into the potato mixture. Add the salt and pepper. Spoon the potato mixture into the skins. Bake at 400°F for about 15 minutes and serve.