I’m a big potato lover.
I love a good baked potato loaded with all the good stuff, like butter, sour cream, cheese- Oh my! Butter, sour cream, cheese- Oh my! Butter, sour cream, chee…ok sorry, I’ll stop now!
Anyway, this casserole uses those same ingredients common to a loaded baked potato. Of course, many people also add bacon to their loaded spud. So, keeping with the pork, I substituted ground breakfast sausage sausage. Add some red pepper- and it was perfect. (if I had some green onions on hand, I would have chopped them up and added them, too) I ate too much. My husband was in love, as well.
Make some tonight!
- 1 lb. ground breakfast sausage (find a local farmer that sells sausage- without MSG and artificial flavors!)
- 1/4 cup water
- 5 medium/large russet potatoes
- 1/2 tsp. fine sea salt or kosher salt + more for boiling potatoes
- 1/4- 1/2 tsp. ground black pepper
- 3 tbs. butter
- 1/2 cup milk
- 1/2 cup sour cream
- 1 red pepper, diced
- 1 1/2 cups freshly grated sharp cheddar cheese
Add sausage and 1/4 cup water to a pan and brown thoroughly. Drain the grease off and set aside.
While the sausage is browning, peel and chop the potatoes into smallish chunks.
Add these to a pot. Sprinkle with a little salt for flavor. Cover with water and boil until tender- about 10-15 minutes. Drain.
Add the potatoes to a large mixing bowl. Add sour cream, milk, butter, 1/2 tsp. salt and pepper.
Using your mixer- mash the potatoes until smooth and creamy. Add more milk if needed.
Add the sausage and red pepper to the potatoes. Gently fold over to mix it all together.
Grease a baking dish- I used an 11×7. Spread the potatoes in the dish. I chopped up some fresh chives and sprinkled them on top.
Bake at 375 for 20-30 minutes, until heated through and potatoes are slightly golden.