Cheesy Sausage Stuffed Red Potatoes

Cheesy Sausage Stuffed Red Potatoes are an easy party snack. Mini Red Potatoes are filled with a sausage, cream cheese, fontina cheese and parmesan. Then topped with a cheesy panko topping for a delicious appetizer at your next party.

My entire family is addicted to these Cheesy Sausage Stuffed Red Potatoes. We ate a whole pan of these the other night, and the kids still wanted more.

They are perfect as finger food, a side, or even a main dish. Each marvelous red potato is salted, then filled with a sausage, cream cheese, and fontina cheese, before being covered with crunchy panko bread crumbs. 

The tops are then baked until golden brown for the ultimate finger food.

 

Cheesy Sausage Stuffed Red Potatoes make the perfect game day food.

In a large saucepan add 10-12 mini Baby Red Potatoes and cover with about 2 inches of water.

Bring to a boil, and cook for 25-35 minutes until potatoes are tender. Drain potatoes, and allow to cool until cool enough to handle.

In a large skillet heat 1 tablespoon Olive Oil until hot. 

Add 1 pound Ground Italian Sausage and 1/2 cup Diced Onion. Cook until pork is done, and onion starts to brown. 

Stir in:

• 3 cloves Minced Garlic
• 1/2 teaspoon Rosemary
• 1/2 teaspoon Thyme
• 1/2 teaspoon Oregano

Cook until herbs and garlic are fragrant. Set aside to cool slightly.

Once potatoes are cool enough to handle cut potatoes in half. 

Brush Olive Oil on skins and sprinkle with a little salt. 

Scoop out just a little of the potato flesh to form a lip to hold the filling in place. 

Place on a parchment lined baking sheet.

Cream together 4 ounces Cream Cheese, and Sausage Mixture until well combined.

Add 1 cup Grated Fontina Cheese, and 1 cup Parmesan Cheese. Mix until well combined.

Scoop Sausage Mixture evenly between potatoes. I used a small cookie scoop to make it simple.

Slightly pat down the top for panko to adhere to.

Stir together:

• 3 tablespoons Panko Bread Crumbs
• 1 tablespoon Melted Butter
• 2 tablespoons Grated Fontina Cheese
• 1 tablespoons Grated Parmesan Cheese

Mix until well combined.

Divide Panko Bread Crumb mixture evenly over the top and bake in 400 degree oven for 20-30 minutes until golden brown.

Make sure to give these hot little bites of deliciousness a few minutes to cool off before serving. They are very hot!

Other Appetizer Recipes you might love:

• Shrimp Stuffed Jalapeno Poppers
• Crab Stuffed Mushrooms
• Wonton Enchilada Taco Cups
• Fully Loaded Baked Potato Skins 
• Hot Cheesy Bacon Dip 
• Seasoned Jo Jo Potatoes

 

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Appetizer

American

Yield: 20

Author: Serena Bakes Simply From Scratch

Cheesy Sausage Stuffed Mini Red Potato

Cheesy Sausage Stuffed Mini Red Potatoes are a favorite appetizer for your next party.

Prep time: 20 MinCook time: 50 MinTotal time: 1 H & 10 M

Ingredients

• 10-12 whole Small Mini Red Potatoes

Cheesy Sausage Stuffing

• 1 tablespoon Olive Oil
• 1 pounds Ground Italian Sausage
• 1/2 cup Onion, Diced
• 3 cloves Minced Garlic
• 1/2 teaspoon Rosemary
• 1/2 teaspoon Thyme
• 1/2 teaspoon Oregano
• 4 ounces Cream Cheese
• 1 cup Fontina Cheese, Grated
• 1 cup Parmesan Cheese

Panko Topping

• 3 tablespoons Panko Bread Crumbs
• 1 tablespoon Butter, Melted
• 1 tablespoon Parmesan Cheese, Grated

For Assembling

• Olive Oil
• Salt

Instructions

1. Place potatoes in a large pot, and cover with 2 inches of water. Bring to a boil, and cook for 25-35 minutes until tender. Drain and allow to cool.

Cheesy Sausage Stuffing

1. In a large skillet heat olive oil until hot. Add sausage, and onion. Cook until sausage is done and onion starts to caramelize.
2. Stir in garlic, and herbs, cook until fragrant. Remove from heat.
3. Cream together cream cheese and cooked sausage mixture, until well combined. Stir in both cheeses.

Panko Topping

1. Stir all ingredients together.

To Assemble

1. Preheat oven to 400 degrees.
2. Slice potatoes in half.
3. Brush outside of skin with olive oil, and sprinkle with salt. Scoop out a little of the potato flesh to form a lip to keep filling from sliding off. Place potatoes on a parchment lined baking sheet.
4. Divide sausage stuffing evenly between potatoes. Lightly press down the tops. Divide panko bread crumbs evenly over the top of stuffing.
5. Bake for 20-30 minutes until golden brown.
6. Allow to cool slightly before serving. They are very hot!

Nutrition Facts

Calories

252.35

Fat

14.67 g

Sat. Fat

6.46 g

Carbs

21 g

Fiber

2.17 g

Net carbs

18.84 g

Sugar

2.12 g

Protein

9.64 g

Sodium

367.03 mg

Cholesterol

35.71 mg

Calories are estimated.

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© 2017 Serena Bakes Simply From Scratch

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