Description
These hearty stuffed baked potatoes offer a nutrient-dense meal by combining fluffy russet potatoes with savory smoked chicken sausage and a medley of garden-fresh vegetables. Providing a perfect texture contrast between crisp potato skin and tender, grilled fillings, this dish is a satisfying and wholesome choice for any weeknight dinner. It is a protein-packed, family-friendly recipe that feels comforting without the heaviness of traditional deep-fried options.
Ingredients
6 medium-large Russet potatoes
2 links smoked chicken sausage, sliced into semi-circles
1 cup cremini mushrooms, sliced
1/2 red onion, thinly sliced
2 cloves garlic, pressed
1 red bell pepper, cored and sliced
1 zucchini, sliced into 2-inch strips
1 yellow squash, sliced into 2-inch strips
14 oz diced tomatoes, partially drained
1/2 tsp dried dill
2 green onions, for garnish
2 tbsp olive oil (for cooking)
Salt and pepper to taste
Instructions
Preheat your oven to 400 degrees Fahrenheit.
Drizzle the clean russet potatoes with olive oil and rub to coat evenly.
Prick each potato several times with a fork to vent steam and place on the middle rack.
Bake for 50-60 minutes or until the potatoes are tender.
Heat a large grill pan or skillet over medium-high heat with two tablespoons of olive oil.
Add the sliced chicken sausage and red onions, tossing until they begin to brown for 2-3 minutes.
Stir in the mushrooms and cook until lightly browned.
Add the garlic and cook until fragrant.
Add the bell pepper, zucchini, and squash to the pan and grill for about 2 minutes.
Incorporate the diced tomatoes, dill, salt, and pepper into the mixture.
Cook for an additional 2 minutes until the flavors meld.
Slice the baked potatoes open, fluff the insides, and top generously with the vegetable and chicken sausage mixture.
Garnish with chopped green onions before serving.
Notes
You can customize the vegetable mix based on what you have in your refrigerator. Using fresh dill instead of dried will provide a brighter flavor profile. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 60
- Category: Dinner
- Method: Baking and Grilling
- Cuisine: American