It was one of those nights I hadn’t even thought about making dinner until maybe 4:30-ish. And it’s not like I had anything in mind. If you follow me on Instagram you would have seen the epic mess I made cleaning out my upstairs pantry last week. I found so many random cans and jars of things…and it’s now time to use them up.
Anyway, I came across a couple jars of sausage gravy during that clean out. I normally make my own sausage gravy (feel free to do that for this recipe too) but I was too tired, it was late…excuses..excuses.
I saw a gaggle of potatoes on the counter, remembered the gravy and luckily had a fridge full of sausage. I have to say, working with Johnsonville this past year as a brand ambassador has really been a highlight. I have learned to use sausage in so many ways, it’s not just for breakfast! And my kids love their stuff so it has been a win-win.
So I got to work on my quick and easy meal. Because this was going to be a main dish and not a side, I wanted to make my potato skins taste good by rubbing them with olive oil and kosher salt. They come out crisp and tasty.
I used Johnsonville’s Hot & Spicy Breakfast Sausage for this recipe. It has a real nice flavor but is mild enough for my kids to eat. You could use any flavor you choose. We love them all.
I used my grill pan to cook these…can you see the sizzle? The sunlight coming in from the window made it possible to see all the juice flyin’.
I wanted you to see the sausage gravy jar…there it is next to the links!
Loaded Sausage and Gravy Baked Potatoes
Ingredients
- 4 russet baking potatoes
- olive oil
- kosher salt
- 1 package (12 ounces) Johnsonville Hot & Spicy Breakfast Sausage
- 1 jar Heinz Sausage Gravy (I believe it was 12 ounces)
- 1/4 cup sliced green onions
- freshly ground black pepper
Directions
- Preheat oven to 450 degrees F. Pierce each potato 8 times with fork. Rub baked potatoes with olive oil and sprinkle with kosher salt. Bake for one hour or until fork tender.
- When potatoes have 20 minutes left, begin cooking sausages over medium heat until cooked through. Warm up gravy on the stove in another pan.
- Slice potatoes open and divide gravy evenly over potatoes. Add 3-4 links of sliced sausages to each potato. Sprinkle with green onions and freshly ground pepper.
- ~If you have it, I think steamed broccoli would also be a great addition.
We loved this and it required so little prep, perfect with a salad and a quick weeknight meal!
Two Years Ago: Chicago-Style Hot Dogs
Three Years Ago: Cornmeal-Blueberry Scones
Four Years Ago: Asparagus Popover
Disclosure: Johnsonville provided me with the sausage for this recipe. However, all opinions are my own.
