Real Recipes From Real Home Cooks ®

stuffed potatoes, iris

(2 ratings)
Recipe by
iris mccall
chicago, IL

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 ratings)
yield 6 or 12 depending on serving size
prep time 25 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For stuffed potatoes, iris

  • 6 lg
    russet potatoes
  • 1/2 lb
    italian pork sausage
  • 1 md
    sweet onion, sliced
  • 1 pt
    mushroom , sliced
  • 1/2 md
    red bell pepper, sliced
  • 1/2 md
    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.