Retake Homemade: Smoky Stuffed Potatoes

Down in the south we have a deli chain that started in an old gas station in Oxford, MS.  MacAlister’s.  This place was a college staple of mine since it was only about a mile and a half from campus.  In addition to the usual deli fare of sandwiches and salads, they have a line of ginormous stuffed baked potatoes.  My favorite was taken off the menu years ago.  It was called the Big Spudinski and was loaded with keilbasa sausage and cheese.  Tonight I decided to do an adaptation of this potato using bacon and gouda (because that’s been the theme of the week if you’ve been paying attention) in addition to some smoked turkey sausage.  The end result was a delicious and incredibly filling weeknight supper that came out to around 720 calories per tater.

Ingredients (per person):

  • 1 large russet baking potato
  • olive oil
  • 1.5 oz smoked gouda, finely shredded
  • 3 slices applewood bacon
  • 3.5 oz. smoked turkey sausage


  1. Bake your potatoes however you prefer.  I did mine in the crock pot, oiled and wrapped in foil and cooked on high for 6 hours.  But you could just as easily bake in the oven at 475 for 75 minutes if you’ve got time.
  2. Cook your bacon as preferred.  I like to bake mine.
  3. Dice the bacon.
  4. Slice the sausage into small, bite sized pieces and toss into a skillet on medium high heat.
  5. Preheat your oven to 350 degrees.
  6. Saute the sausage until it has a bit of caramelization.  This isn’t strictly necessary as the sausage is already cooked, but it gives it a nice boost to the flavor.
  7. Split your potatoes down the middle and squish open.
  8. Layer the bacon and sausage into the heart of the potato and top with cheese.
  9. Bake for 10 minutes or until cheese is good and melted.

Printable version.

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