Cheesy Sausage Stuffed Red Potatoes #SundaySupper #GameDayIdahoPotatoes

This post is sponsored by the Idaho® Potato Commission in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.

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 for your next party! 

                 In a large saucepan add 10-12 small Baby Red Idaho® 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.

I prefer Idaho® Potatoes for their taste, and quality. Idaho's growing season of warm days and cool nights, combined with mountain fresh irrigation, and rich volcanic soil, produce the unique taste of these potatoes. I also love that Idaho® Potatoes can be found year around, making them readily available, and are committed to a high quality potato. They far outscore other states in customer preference and awareness. 320,000 acres of Idaho® Potatoes are harvest each year and about 1.3 billion pounds! That's a lot of potatoes! I was surprised to learn New York eats the most Idaho® Potatoes followed by Ohio, Florida, Pennsylvania and Texas! Potatoes also happen to be the veggie American's crave the most! I know we love Idaho® Potatoes in our house! 

                 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, and 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 skin, 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. 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, and 1 tablespoons Grated Parmesan Cheese, 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! 

Make sure to check out all the other delicious #SundaySupper recipe links below the recipe and enter the giveaway on the Sunday Supper Facebook Page for 10 pounds of Idaho Potatoes and a Copy of the Smashed, Mashed, Boiled, and Baked - Fried Too! Cookbook. "A celebration of potatoes in 75 irresistible recipes." The winner will be selected during the Sunday Supper facebook live on 1/29/17 at 4pm. Family Foodie will be making some delicious Potato Chorizo Bites! 

For more information on Idaho® potatoes please visit their website at: http://idahopotato.com.

You can find links to their social media sites at:

Twitter:http://twitter.com/idahopotato

Facebook: http://facebook.com/famousidahopotatoes

Pinterest:http://pinterest.com/idahopotato

Instagram:http://instagram.com/idahopotatoes

yield: 20Author: Serena Bakes Simply From Scratchprint recipe

CHEESY SAUSAGE STUFFED RED POTATOES

Cheesy Sausage Stuffed Red Potatoes are the perfect game day finger food!

prep time: 20 MINScook time: 50 MINStotal time: 70 mins

INGREDIENTS:

• 10-12 whole Small Baby Red Potatoes

For 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

For Panko Topping

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

For 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. Stir in garlic, and herbs, cook until fragrant. Remove from heat.
2. Cream together cream cheese, and cooked sausage mixture, until well combined. Stir in both cheeses.

For 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!

http://www.serenabakessimplyfromscratch.com/2017/01/cheesy-sausage-stuffed-red-potatoes.html

© 2016 Serena Bakes Simply From Scratch

Created using The Recipes Generator

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