If my daughter Olivia had her way, we would make this every week and fight over the crispy end pieces.
Easy Bacon and Sausage-Stuffed Potato Loaf
This Bacon and Sausage-Stuffed Potato Loaf is cozy, hearty comfort food made with creamy mashed potatoes, savory sausage, and crispy bacon. It is a family favorite that is perfect for make-ahead dinners, weekend brunch, and creating warm kitchen memories together.
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Servings: 8 servings
Calories: 480kcal
Cost: $15
Equipment
- 1 9x5-inch loaf pan Lightly greased and lined with parchment paper for easy removal
- 1 Large pot For boiling potatoes
- 1 Potato masher Mash gently to keep potatoes fluffy
- 1 Large Skillet For cooking sausage and onions
- 1 Mixing Bowl
Ingredients
For the Potato Base
- 3 pounds russet potatoes peeled and cubed
- ½ cup unsalted butter softened
- ½ cup sour cream
- ⅓ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
For the Filling
- 1 pound breakfast sausage
- 8 strips bacon cooked until crispy and crumbled
- 1 medium yellow onion finely diced
- 2 cups sharp cheddar cheese shredded
- 2 green onions sliced
- ½ teaspoon dried thyme
For the Bacon Wrap
- 12 strips bacon uncooked
Instructions
- Boil the Potatoes: Place the cubed russet potatoes into a large pot and cover with cold water. Add a pinch of salt and bring to a boil. Cook for 15 to 18 minutes until fork tender. I always let my daughter Olivia test one potato to see if it breaks apart easily. She takes this job very seriously.
- Mash the Potato Base: Drain the potatoes well and return them to the pot. Add the butter, sour cream, milk, salt, black pepper, and garlic powder. Mash gently until creamy but still fluffy. This is where Olivia loves to help mash and sneak little tastes when she thinks I am not looking.
- Cook the Sausage: In a skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it into small pieces as it cooks. Transfer to a plate. I always remind Olivia that browning means flavor and she watches closely for that golden color.
- Sauté the Onion: In the same skillet, add the diced yellow onion and cook until soft and lightly golden, about 4 minutes. The smell always fills the kitchen and Olivia usually announces that dinner is going to be good.
- Combine the Filling: Gently fold the cooked sausage, crumbled bacon, sautéed onions, cheddar cheese, green onions, and dried thyme into the mashed potatoes. We take turns stirring and talking about our favorite parts of the recipe.
- Create the Bacon Wrap: Lay the uncooked bacon strips in a woven pattern on parchment paper. This step feels like a fun puzzle and Olivia calls it bacon art.
- Assemble the Loaf: Place the bacon weave into the loaf pan, spoon in the potato mixture, and fold the bacon over the top to seal. Sprinkle a little extra cheddar cheese on top if desired.
- Bake: Bake at 375°F for 45 to 55 minutes until the bacon is crispy and golden. Let rest for 10 minutes before slicing. This waiting part is the hardest, especially with a hungry helper.
Notes
- This bacon and sausage-stuffed potato loaf can be assembled a day ahead and baked when needed.
- Leftovers store well in the refrigerator for up to 4 days.
- For a lighter option, use turkey sausage and reduce the bacon by half.
- This recipe is especially perfect for cozy Sundays, family brunches, or teaching kids that cooking is about love and patience, not perfection.
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Nutrition
Serving: 330g | Calories: 480kcal | Carbohydrates: 28g | Protein: 20g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 820mg | Potassium: 620mg | Fiber: 3g | Sugar: 3g | Vitamin A: 450IU | Vitamin C: 12mg | Calcium: 220mg | Iron: 2.5mg