- This recipe makes 2 servings
2 Russet potatoes
½ pound ground sausage (I used Italian seasoned pork sausage)
½ cup of shredded Colby Jack or Cheddar cheese
Salt and pepper to taste
Green onion, sour cream, and/or hot sauce for garnish. (Optional)
Preheat oven to 450° degrees.
Wash potatoes, and puncture all around them with a fork.
Place the potatoes in a microwave safe bowl and microwave on high for 2 minutes,remove and flip potatoes (careful, as they WILL be hot), return to microwave, and heat on high for an additional 2 minutes.
Potatoes should not be throughly cooked, you want a little crunch left to them still. Check on them frequently, as microwave times will vary.
Set aside, and let cool.
Heat a medium skillet on medium-high heat. Add sausage, and heat until thoroughly cooked. Set aside.
Peel potatoes. This is done easily with finger tips after potatoes are cooled, the skin should just slide right off.
Use the coarse side of a cheese grater to shred potatoes. Add salt and pepper to taste.
Spray a muffin tin with cooking spray.
Add about 3 tablespoons of potato to each "nest".
Sprinkle with salt and pepper again.
Place in oven and bake for 20 minutes at 450° or until the edges of the potato nests are golden brown.
Remove from oven and set aside to slightly cool.
Spoon about 2 tablespoons of the cooked sausage into each potato nest.
Sprinkle with shredded cheese.
Continue to repeat this process for each potato nest.
Place in oven for 10 minutes at 450°, or until the cheese has melted.
Let cool slightly and remove from muffin tin carefully using a fork or spoon.
Garnish with green onion, sour cream, and/or hot sauce if desired, and enjoy!