My stuffed baked potatoes are a breeze to prepare, and bring a colorful and healthy slant to dinnertime. Stuffed with a zesty mixture of smoky chicken sausage and fresh veggies such as zucchini, red bell peppers, yellow squash, diced tomatoes, and mushrooms, these loaded baked potatoes are the epitome of healthy comfort food!
Baked Potatoes Stuffed To the Brim with Deliciousness
There are countless ways in which a big, beautiful russet potato can contribute to meal time.
Whether in soups and stews, mashed with a bit of butter and cream, or smothered in decadent toppings and served as a beloved side next to a juicy steak, the humble baking potato is a beloved fixture at the dinner table.
But a russet potato can also be turned into a complete meal in which it is the star player, deliciously baked and stuffed full of bright, colorful and healthy ingredients!
My mouthwatering stuffed baked potato recipe is a favorite healthy-yet-filling meal of mine, one loaded with lots of flavorful chicken sausage and onions, plus vibrant veggies such as zucchini, mushrooms, red bell peppers and yellow squash sauteed together with diced tomatoes and garlic.
Finished with a little sprinkle of dill and green onions for herby flavor, these juicy and savory stuffed baked potatoes are a terrific meal to prepare when you're craving cozy comfort food that fills and warms the belly, yet with a healthy slant!
My Stuffed Baked Potato Recipe, Loaded with Healthy Ingredients
Part of what I really enjoy about preparing these stuffed baked potatoes is that the complete recipe comes together in about 45 minutes to an hour, basically the amount of time it takes to bake your russet potatoes until golden on the outside and fluffy on the inside.
I use a basic method to bake my potatoes until they're easily pierced with a paring knife. And while they bake, I prepare my simple-yet-zesty sauce brimming lean, smoky chicken sausage plus a whole slew of colorful and healthy veggies!
Here's a glance at my stuffed baked potato recipe: (or just jump to the full recipe
- To get started, I prepare my russet potatoes and allow them to bake for about an hour, or until easily pierced with a paring knife.
- In the meantime, I prep my delicious filling by searing my chicken sausage with some onions, then adding the remainder of my veggies and aromatic ingredients into the pan to gently simmer just until the veggies are tender yet still crisp.
- Once the potatoes are baked, I carefully slice and open each one, and using a fork I gently fluff the interior, then season with salt and pepper.
- To serve, I generously spoon the filling into each baked potato so that it is slightly overflowing, and then garnish with a little green onion before serving.
Stuffed Baked Potatoes
by Ingrid Beer
Yield: Serves 6
Nutrition Info: 294 calories (per stuffed baked potato)
Prep Time: 20 minutes
Cook time: 1 hour
Total time: 1 hour, 20 minutes
- 6 medium-large russet potatoes (baking potatoes)
- Olive oil
- 2 smoked chicken sausage links, cut into semi-circle slices (about ¼” – ½” thick)
- ½ red onion, thinly sliced
- 1 cup cremini mushrooms, sliced
- 2 cloves garlic, pressed through garlic press
- 1 small red bell pepper, cored, seeded and thinly sliced
- 1 small zucchini, thinly sliced (about 2” long) strips
- 1 small yellow squash, thinly sliced (about 2” long) strips
- Black pepper
- 1 (14 ounce) can diced tomatoes, juice slightly drained off
- ½ teaspoon dried dill (or 1 tablespoon fresh chopped dill)
- 2 green onions, chopped (for garnish)
- Begin by gathering and prepping all of your ingredients according to the ingredients list above to have ready and organized for use.
- Preheat the oven to 400 degrees. Place the russet potatoes into a small bowl, and drizzle them with about a teaspoon or two of olive oil, and rub onto the potatoes. Using a fork, prick each of the potatoes a few times to allow the steam to escape while they bake. Place the potatoes directly onto the middle rack of the oven, and bake the potatoes for about 50-60 minutes, or until tender when pierced with a paring knife.
- While the potatoes bake, prepare the filling: place a large grill pan (or you can even use a large skillet/pan if desired) over medium-high heat; once hot, add about 2 tablespoon of olive oil and the sliced chicken sausage and red onions. Using tongs, gently toss the sausage with the onions until they begin to brown, for about 2-3 minutes.
- Next, add the sliced mushrooms, and allow those to lightly brown; then, add the garlic, and once the garlic has become aromatic (about 20 seconds), add in the red bell pepper, the zucchini and yellow squash strips, along with a pinch or two of salt and pepper, and toss all together in the pan allowing for the vegetables to grill and become lightly seared, about 2 minutes.
- Add in the diced tomatoes with a little of their juice, the dried or fresh dill, plus another pinch or two of salt and pepper. Toss with the tongs to incorporate, and cook for about 2 more minutes. Turn off the heat and keep warm.
- Once potatoes are baked, remove them from oven and allow them to cool slightly so that they can be handled; once they’re cool enough to handle, make a length-wise cut into the middle of each baked potato to open it, and using a fork, gently fluff the inside of the potato, getting as close to the skin as possible, to loosen the interior of it. Add a pinch of salt and pepper to the inside of the fluffed potato, and even an extra drizzle of olive oil, if you wish.
- To finish the stuffed baked potatoes, spoon a generous, over-flowing portion of the grilled vegetable and chicken sausage mixture right into the cavity of each of the baked potatoes, stuffing the mixture into the baked potato well. Garnish with a sprinkle of chopped green onion before serving.
Tips & Tidbits for my Stuffed Baked Potatoes:
- Large russet potatoes for easy filling: If you can find russet potatoes that are slightly on the larger side, opt for those as they are easier to fill. Because they are meant to be a main meal, you want to have a big enough potato to be able to generously stuff the cavity once baked, so you can get lots of juicy veggies and sausage in!
- Prick the potatoes with a fork before baking: To help steam escape, make sure to take a moment to prick each russet potato with a fork a few times before placing into the oven for baking. Otherwise, you may end up with bursted baked potatoes, a huge mess in the oven.
- Chicken sausage, or your favorite variety: To keep things a bit leaner, I opt for chicken sausage for this recipe. However, feel free to use beef smoked sausage, spicy sausage, andouille sausage, turkey sausage or your own preferred kind of sausage.
- How to make vegetarian stuffed baked potatoes: These can be prepared to be completely vegetarian or even vegan by omitting the sausage completely. Simply proceed with the recipe without the sausage, or feel free to substitute your favorite veggie-friendly meat alternative.
Cook's Note: This recipe was originally published in 2012, and has been updated with even more love!