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


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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
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


  • 1Preheat oven to 400 degrees, scrub potatoes well and pat dry. Rub potatoes with olive oil and wrap individually in foil. Bake 1 hour.
  • 2In a skillet brown italian sausages well. Drain and set aside.
  • 3In a little of the reserved liquid, sauté onions, peppers, and mushrooms until just softened. Add the sliced beef, cut off heat and set aside.
  • 4After potatoes are done and cooled,care fully scoop out potatoes, leaving about a 1/4" of flesh so skins don't collapse.
  • 5Mix 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.
  • 6Mound 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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