Baked Tater Pigs
Indulge in comfort food perfection with these Baked Tater Pigs—a hearty fusion of twice-baked potatoes and savory sausages that are perfect for any meal. This recipe combines fluffy russet potatoes, buttery mashed filling, melted cheddar cheese, and a juicy sausage link nestled within, all baked to golden perfection. With a garnish of fresh sliced green onions and a dollop of sour cream, these stuffed potato boats deliver irresistible layers of flavor and texture. Perfect for family dinners, gameday snacks, or weekend brunch, these baked delights are easy to make and sure to be a crowd-pleaser. Whether you're craving cheesy goodness, savory sausages, or both, this recipe is the ultimate comfort food experience!
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Recipe Information
Ingredients
- 4 pieces large russet potatoes
- 4 pieces sausage links (precooked or uncooked)
- 2 tablespoons unsalted butter
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 0.25 cup milk or heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons green onions (sliced)
- 1 tablespoon olive oil
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly under running water.
Use a fork to poke several holes all over each potato to allow steam to escape during cooking.
Rub the potatoes with olive oil and lightly sprinkle with salt.
Place the potatoes directly on the middle oven rack and bake for 50-60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, if using uncooked sausages, lightly sear them in a skillet over medium heat for about 5 minutes, turning occasionally. They do not need to cook through as they will finish cooking in the oven. If using precooked sausages, skip this step.
Once the potatoes are baked and cool enough to handle, slice them lengthwise to create a boat shape. Gently scoop out the potato flesh into a mixing bowl, leaving about a 1/4-inch border around the edges to maintain the structure of the skins.
To the bowl with the scooped-out potato flesh, add butter, shredded cheddar cheese (reserve a small handful for topping), sour cream, milk or heavy cream, salt, and black pepper. Mash and mix until creamy and well-combined.
Place one sausage link into the hollowed-out portion of each potato skin.
Top the sausage with the potato mixture, mounding it slightly.
Sprinkle the reserved cheddar cheese on top of the stuffed potatoes.
Place the stuffed potatoes back in the oven on a baking sheet and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish with sliced green onions.
Serve warm and enjoy your Baked Tater Pigs!
Nutrition Facts
Calories |
2422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.8 g | 209% | |
| Saturated Fat | 80.3 g | 401% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 5244 mg | 228% | |
| Total Carbohydrate | 167.7 g | 61% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 15.8 g | ||
| Protein | 76.7 g | 153% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1150 mg | 88% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 4206 mg | 89% | |
*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.
