- 4 Loaded Baked Potato Sausages (one 12-ounce package)
- 4 medium russet potatoes, scrubbed clean
- 1 tablespoon grapeseed or other neutral oil, plus more for rubbing
- Salt and pepper, to taste
- 8 strips bacon
- 8 oz extra sharp cheddar cheese, freshly grated
- 1 tablespoon cornstarch
- 1 cup evaporated milk
- 1 bunch chives, minced
DirectionsPreheat oven to 400°F and line two sheet pans with aluminum foil.
Roughly chop sausages into small pieces and set aside.
Prick each potato all over with a fork, then rub with oil and sprinkle liberally with salt and pepper. Place on prepared pan and bake until the skin is crispy and the potato is fork-tender, about 50 to 60 minutes.
After the potatoes have roasted for 30 minutes, add bacon to the second pan and place in the oven. Bake until crispy, 20 to 25 minutes. Remove from the oven, drain excess grease on a plate lined with paper towels, and chop into bits.
While the potatoes and bacon bake, combine cheese and cornstarch in a small saucepan. Add evaporated milk and cook over medium-low heat, stirring with a whisk until smooth and thickened, 5 to 7 minutes. Cover with a lid to keep warm.
Place a skillet over medium heat with 1 tablespoon of oil and add sausage pieces. Cook over medium high heat, stirring with a wooden spoon until hot, 3 to 4 minutes.
Remove potatoes and bacon from the oven. Place potatoes on a tray, slice half-way through, and split open. Fluff insides with a fork. Spoon cheese sauce, sausage pieces, bacon, and chives into the potatoes, season with salt and pepper, and serve hot.