Baked Potatoes with Sweet Pepper Sausage Topping
Transform your dinner table with these hearty and flavorful Baked Potatoes with Sweet Pepper Sausage Topping—a comfort food classic with a vibrant twist! Perfectly baked russet potatoes form the ultimate base for a savory topping of Italian sausage, sautéed bell peppers, onions, and aromatic spices like smoked paprika and oregano. Melted cheddar cheese and a dollop of tangy sour cream take this dish over the top, while fresh parsley adds a pop of color and freshness. Ready in just over an hour, this recipe balances crispy potato skins with a rich, hearty filling, making it ideal for cozy family dinners or an impressive weeknight meal. Packed with delicious textures and bold flavors, this crowd-pleaser is sure to leave everyone asking for seconds!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 12 ounces Italian sausage (mild or hot)
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium onion
- 2 pieces garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 cup cheddar cheese, shredded
- 0.5 cup sour cream
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes thoroughly under running water and pat them dry with a towel. Poke each potato several times with a fork.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle evenly with half of the salt and black pepper.
Place the potatoes directly on the middle oven rack and bake for 50-60 minutes, or until tender when pierced with a fork.
While the potatoes are baking, prepare the sausage topping. Place a large skillet over medium heat and add the remaining 1 tablespoon of olive oil.
Remove the casings from the Italian sausage if necessary and crumble the sausage into the skillet. Cook for 5-7 minutes, stirring occasionally, until browned.
While the sausage cooks, dice the red and yellow bell peppers, chop the onion, and mince the garlic.
Add the diced bell peppers and onion to the skillet with the sausage. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic, smoked paprika, dried oregano, and remaining salt and black pepper. Cook for 1-2 minutes, until fragrant. Remove from heat and set aside.
Once the potatoes are done baking, carefully remove them from the oven and let them cool slightly.
Cut a slit down the center of each potato and gently push the ends to open them up. Fluff the inside of the potato with a fork.
Spoon the sausage and sweet pepper mixture over the opened potatoes.
Sprinkle shredded cheddar cheese on top of each potato and return them to the oven for 5 minutes, or until the cheese is melted.
Remove the potatoes from the oven and add a dollop of sour cream to each. Garnish with chopped fresh parsley, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
2748 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 71.5 g | 358% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 5858 mg | 255% | |
| Total Carbohydrate | 209.7 g | 76% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 25.4 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1210 mg | 93% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 5724 mg | 122% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
