Italian Stuffed Potatoes
Indulge in the comforting flavors of “Italian Stuffed Potatoes,” where crispy baked russet potato shells cradle a savory blend of spiced Italian sausage, marinara, and creamy cheeses. Perfectly balanced with minced garlic and fresh basil, this irresistible dish is topped with a bubbling layer of melted mozzarella and Parmesan for a truly gourmet twist on a classic comfort food. Whether served as a hearty main or a show-stopping side, these stuffed potatoes are an easy-to-make crowd-pleaser with a prep time of just 20 minutes. Ideal for weeknight dinners or entertaining guests, this recipe combines the best of Italian-inspired ingredients with a rustic presentation that’s sure to impress. Serve warm for a cozy, flavor-packed experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large russet potatoes
- 8 oz Italian sausage (mild or spicy)
- 1 cup mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 cup marinara sauce
- 2 tbsp fresh basil leaves, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 400°F (200°C).
Scrub the russet potatoes clean and poke them several times with a fork to allow steam to escape during baking. Rub each potato with a bit of olive oil and place them directly on the oven rack or on a baking sheet.
Bake the potatoes for 50-60 minutes, or until they are tender when pierced with a fork.
While the potatoes are baking, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the Italian sausage, breaking it into small pieces with a wooden spoon, and cook until browned and fully cooked through, about 7-10 minutes.
Add the minced garlic to the skillet and sauté for 1 minute, until fragrant. Stir in the marinara sauce, 1 tablespoon of chopped basil, salt, and black pepper. Cook for another 3 minutes, then remove from heat.
When the potatoes are done baking, let them cool slightly before handling. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving a thin border to hold the shape of the skin.
Place the scooped-out potato flesh in a large bowl and mash it with a fork. Stir in the sausage mixture, 1/2 cup of shredded mozzarella, and 1/4 cup of grated Parmesan. Mix well to combine.
Spoon the stuffing mixture back into the hollowed-out potato skins, packing it in tightly.
Top each stuffed potato with the remaining mozzarella and Parmesan cheese.
Return the stuffed potatoes to the oven and bake at 400°F (200°C) for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the potatoes from the oven and garnish with the remaining chopped basil. Serve warm and enjoy!
Nutrition Facts
Calories |
2436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 5679 mg | 247% | |
| Total Carbohydrate | 274.0 g | 100% | |
| Dietary Fiber | 34.0 g | 121% | |
| Total Sugars | 15.7 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1453 mg | 112% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 7062 mg | 150% | |
*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.
