Stuffed Potatoes, Iris

iris mccall


We love potatoes, and I loaded these with enough goodies to make a meal, following a member's instructions load the slow cooker and bake all day, then in a pinch or state of laziness, raid the fridge to make em ' great. Here's mine.


★★★★★ 2 votes

6 or 12 depending on serving size
25 Min
1 Hr 15 Min


  • 6 large
    russet potatoes
  • 1/2 lb
    italian pork sausage
  • 1 medium
    sweet onion, sliced
  • 1 pt
    mushroom , sliced
  • 1/2 medium
    red bell pepper, sliced
  • 1/2 medium
    green bell pepper, sliced
  • 1/2 lb
    italian beef, sliced thin
  • 1
    15 oz container good quality au jus
  • 6 slice
    provolone cheese, halved
  • 2 Tbsp
    italian seasoning
  • ·
    salt and pepper to taste

How to Make Stuffed Potatoes, Iris


  1. Preheat oven to 400 degrees, scrub potatoes well and pat dry. Rub potatoes with olive oil and wrap individually in foil. Bake 1 hour.
  2. In a skillet brown italian sausages well. Drain and set aside.
  3. In a little of the reserved liquid, sauté onions, peppers, and mushrooms until just softened. Add the sliced beef, cut off heat and set aside.
  4. After potatoes are done and cooled,care fully scoop out potatoes, leaving about a 1/4" of flesh so skins don't collapse.
  5. Mix half of the scooped out flesh with meat and veggies in a mixing bowl, mix gently, so veggies and meat don't break down too much.
  6. Mound mixture into your skins, and top each with a sliced of cheese, run under broiler until cheese is bubbly and slightly browned.

Printable Recipe Card

About Stuffed Potatoes, Iris

Course/Dish: Other Main Dishes, Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Low Fat, Low Sodium, Low Carb
Other Tag: Quick & Easy
Hashtags: #easy, #flavorful, #tasty

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