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Stuffed potatoes


  • 10 Yukon Gold or Idaho medium sized potatoes
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 large onion, chopped
  • 5 carrots, sliced
  • Salt and pepper
  • 4 tablespoons extra virgin olive oil
  • 1 handful of chopped fresh herbs (thyme, Italian parsley and rosemary)
  • 240 milliliters (1 cup) chicken stock
  • 250 grams Italian sausages
  • 2 cloves of garlic, chopped
  • 1 small onion, finely chopped
  • 1 handful Italian parsley, finely chopped
  • 140 grams bacon, chopped
  • 1 egg
  • Salt and pepper


  1. Peel the potatoes and rinse with cold water. Cut a thin slice off each potatoe to access the flesh and empty them using a mellon baller. Keep the potatoes and slices cut in cold. Reserve.
  2. In a large skillet, heat oil and butter over medium heat and cook onion and carrots for about ten minutes. Season and place in a well-oiled baking dish.
  3. Remove the sausage meat from the casings.
  4. Put all the ingredients for the stuffing in a food processor. Season with salt and pepper. Pulse a few seconds to mix all the ingredients.
  5. Lightly oil and season the inside of the potatoes. Stuff the potatoes and place them on the bed of carrots and onions. Place cut slice on each potato, oil and salt lightly, then sprinkle with chopped herbs. Pour the stock into the dish.
  6. Cover with foil and bake for 15 minutes in preheated oven at 190 ° C (375 ° F). Uncover and continue cooking one hour or until the potatoes are tender. Baste the potatoes a few times during the cooking process and add stock if needed.


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