Macro Monday Recipe - Chicken Sausage and Peppers Stuffed Baked Potatoes

CrossFit Soda City Macro Monday Recipe 6/26/2023 Chicken Sausage and Peppers Stuffed Baked Potatoes Columbia, South Carolina
June 26, 2023
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CrossFit Soda City

Macro Monday Recipe


Chicken Sausage and Peppers Stuffed Baked Potatoes

Nutritional Facts

Yields: 6 servings

Calories: 318

Carbohydrates: 38g

Protein: 10g

Fat: 14g


• 6 medium russet potatoes

• Olive oil

• 2 smoked chicken sausage links, cut into semi-circle slices

• ½ red onion, thinly sliced

• 1 cup cremini mushrooms, sliced

• 2 cloves garlic, pressed

• 1 small red bell pepper, thinly sliced

• 1 small zucchini, thinly sliced into strips

• 1 small yellow squash, thinly sliced into strips

• Salt

• Black pepper

• 1 (14 ounce) can diced tomatoes, drained

• ½ teaspoon dried dill (or 1 tablespoon fresh chopped dill)

• 2 green onions, chopped (for garnish)


1. Preheat the oven to 400 degrees. Place the russet potatoes into a small bowl, and drizzle them with about a teaspoon or two of olive oil, and rub onto the potatoes. Using a fork, prick each of the potatoes a few times to allow the steam to escape while they bake. Place the potatoes directly onto the middle rack of the oven, and bake the potatoes for about 50-60 minutes, or until tender when pierced with a paring knife.

2. While the potatoes bake, prepare the filling: place a large skillet pan over medium-high heat; once hot, add about 2 tablespoon of olive oil and the sliced chicken sausage and red onions. Using tongs, gently toss the sausage with the onions until they begin to brown, for about 2-3 minutes.

3. Next, add the sliced mushrooms, and allow those to lightly brown; then, add the garlic, and once the garlic has become aromatic (about 20 seconds), add in the red bell pepper, the zucchini and yellow squash strips, along with a pinch or two of salt and pepper, and toss all together in the pan allowing for the vegetables to become lightly seared, about 2 minutes.

4. Add in the diced tomatoes, the dried or fresh dill, plus another pinch or two of salt and pepper. Toss with the tongs to incorporate, and cook for about 2 more minutes. Turn off the heat and keep warm.

5. Once potatoes are baked, remove them from oven and allow them to cool slightly so that they can be handled; once they’re cool enough to handle, make a length-wise cut into the middle of each baked potato to open it, and using a fork, gently fluff the inside of the potato, getting as close to the skin as possible, to loosen the interior of it. Add a pinch of salt and pepper to the inside of the fluffed potato, and even an extra drizzle of olive oil, if you wish.

6. To finish the stuffed baked potatoes, spoon a generous portion of the grilled vegetable and chicken sausage mixture right into the cavity of each of the baked potatoes, stuffing the mixture into the baked potato well. Garnish with a sprinkle of chopped green onion before serving.

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