Loaded Baked Potatoes with BBQ Kraut and Kielbasa
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
4 large russet potatoes
2 tbsp. olive oil (or other cooking oil)
1 – 2 tsp. salt, plus to taste
Black pepper to taste
4 tbsp. butter, or to taste
8 oz. kielbasa sausage, chopped
1 cup Frank’s Sweet and Smoky BBQ Kraut, drained well
1 cup prepared cheese sauce
1 cup sour cream
1 cup shredded cheddar cheese (or your favorite cheese)
Minced chives or green onions for garnish
Instructions
- Preheat your oven to 400 degrees F and place an oven rack on the middle or lower third section. Scrub the potatoes clean, dry well, and pierce them all over with a fork.
- Place the potatoes on a rimmed baking sheet. Rub them all over with the oil and sprinkle all sides evenly with salt. Bake until fully cooked and soft in the middle when pierced with a fork or sharp knife, about 1 hour.
- Meanwhile, while the potatoes are cooking, add about 1 tablespoon of oil to a large skillet set over low/medium heat. Add the chopped kielbasa and cook, stirring occasionally, until slightly browned; about 10 minutes. Remove from the skillet using a slotted spoon and keep warm.
- When the potatoes are done, remove from the oven and let cool slightly while you heat the cheese sauce and BBQ kraut. You can heat the cheese sauce and kraut in microwave safe bowls for a few minutes until warm; or heat them each in small saucepans on the stovetop over medium heat until warm.
- Next, build your loaded baked potatoes. Using a sharp knife, cut a slit lengthwise in the top of each potato and pinch it open. Add about 1 tablespoon or so of butter and a dash of salt and pepper to each potato. Using a fork, fluff and mix the inside of the potato with the butter, salt, and pepper; being careful not to break the skin.
- Divide the remaining filling ingredients equally among the potatoes and top each with minced chives or green onions and serve.
