Ingredients:
4 large russet potatoes, peeled and cubed (for creamy texture)
½ lb bacon, chopped (for a crispy, salty flavor)
½ lb breakfast or Italian sausage, crumbled (adds savory depth)
1 small onion, finely chopped (for sweetness and aroma)
1 cup shredded cheddar cheese (for creaminess and melt)
¼ cup sour cream (for added creaminess)
2 tbsp butter (for richness)
¼ cup milk (to achieve a smooth consistency)
Salt and pepper (to taste)
1 tbsp fresh parsley, chopped (for garnish and freshness)
½ cup breadcrumbs (o
Boil the peeled and cubed potatoes until tender (about 10-15 minutes). Drain and mash them with sour cream, butter, and milk until smooth. Season with salt and pepper.
Cook the Bacon and Sausage:
In a skillet, cook the chopped bacon until crispy. Remove and set aside.
In the same skillet, cook the crumbled sausage and chopped onion until browned and cooked through. Remove from heat and drain any excess fat.
Assemble the Loaf:
Preheat the oven to 375°F (190°C). Grease a loaf pan.
Layer half of the mashed potatoes in the bottom of the pan. Add the bacon, sausage, and onion mixture, then top with half of the shredded cheddar cheese.
Cover with the remaining mashed potatoes and top with the remaining cheese. If using, sprinkle breadcrumbs on top for a crispy finish.
Bake:
Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
Serve:
Garnish with chopped parsley and serve hot.
Enjoy this satisfying and delicious stuffed potato loaf as a comforting meal any time of the week!
ptional, for a crispy topping)
Directions:
Prepare the Potatoes:
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