Loaded Potatoes and Sausage Casserole

P1030869This was dinner last night, and it was SO good.

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.







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