Baked potatoes stuffed with sausage and spinach, an easy and tasty main course, but also a delicious side dish or appetizer, just like the single-portion potato cakes. The potato boats are a simple preparation that can be adapted in many ways and are always really good, just like these stuffed potatoes with sausage and spinach. Potatoes are one of the basic ingredients of our cuisine and recipes with potatoes are always the right solution when you want to bring something economical and tasty to the table. Among my favorite recipes are the baked potato boats and I’ve prepared several, such as potato boats with tuna and mayonnaise, potatoes stuffed with mortadella and cheese, potatoes stuffed with sautéed mushrooms and creamy stuffed potatoes with ham, provola and parmesan. Today, inspired by these tasty ideas, I thought of preparing a version with sausage and spinach — super tasty, perfect to serve as a main course, as a single dish, but also as an appetizer or side: want to try it? Let’s go to the kitchen and I’ll explain the recipe, but first I remind you that if you want to keep up to date with all my recipes you can follow my Facebook page (here) and my Instagram profile (here) and that here you will find many equally delicious recipes with spinach.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Stuffed potatoes with sausage and spinach
- 5 potatoes (medium)
- 14 oz sausage
- 2 spring onions (or onion)
- 7 tbsp dry white wine
- to taste salt
- to taste extra virgin olive oil
- 9 oz spinach
- 1 clove garlic
- 7 oz provola cheese
- 2 oz Parmesan
- to taste breadcrumbs
Tools to make Stuffed potatoes with sausage and spinach
- Baking dishes patate
- Bowls
- Oven
Steps to make Stuffed potatoes with sausage and spinach
Peel one clove of garlic, let it soften slightly in a good drizzle of oil and add the spinach (already cleaned and drained). Season with salt and cook until wilted, then transfer them to a bowl and roughly chop them with kitchen scissors.
Place the potatoes in a pot, cover with water, add salt and cook for 35-40 minutes from boiling or until a skewer goes in easily and they are soft. Drain and let them cool gently to room temperature. Or do as I do: after washing them, put them in a bowl, add half a glass of water and cover tightly with plastic wrap. Cook in the microwave at 750W for 20 minutes, then remove and let them cool for a few minutes.
Chop the spring onions or onion, let them soften and add the sausage removed from its casing and broken up. Cook over high heat and when it has changed color and looks lighter, deglaze with the white wine and wait for it to evaporate before turning off the heat.
Take the potatoes again, they should be almost at room temperature or just slightly warm: cut them in half, but do not remove the skin yet. Make cuts along the sides with a knife and gently scoop out the interior with a spoon, setting the pulp aside; then, if you prefer, you can peel them gently now.
Place the boats on a baking dish where you have drizzled a bit of oil.
Mix the sausage with the spinach, the scooped-out potato flesh and the grated cheese.
Place two small cubes of cheese inside each boat and then fill generously with the potato, sausage and spinach mixture. Shape them to create nice, plump ‘boats’.
Add two more pieces of cheese on top, sprinkle with breadcrumbs and finish in a conventional oven at 428°F for 15 minutes or until golden.
Remove from the oven and serve immediately — these potatoes are excellent hot or warm, when the filling is still very soft and creamy. Any leftovers should be refrigerated in an airtight container and consumed within 24 hours.
You can also prepare them a few hours in advance and bake them just before serving.
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