Go Back

Italian Sausage Stuffed Potatoes

Course Main Course
Cuisine American, Italian
Servings 4


  • 2 lbs potatoes
  • 1 lb. ground Italian Sausage alternatively you can remove the links from the casings if you don't have the sausage ground.
  • 5 cloves garlic
  • 2 onions
  • 1/2 cup pesto
  • chives optional topping
  • ranch dressing optional topping
  • extra pesto optional topping
  • sour cream optional topping



  • Wash and scrub your potatoes. Place 1/2 cup water inside your instant pot, and place the trivet inside. Put in the potatoes.
  • Secure the lid and set on manual for 10 minutes. Quick release the steam when finished.
  • Remove the potatoes and let them cool.
  • When they are cool enough to handle, carefully cut a large hole in the top and scoop out the filling. Set aside the filling in a large bowl. Note-you can save the filling and use it as mashed potatoes. However, I like to include it as part of my stuffing mix, and it will yield leftovers for yummy wraps.


  • Meanwhile, cook the onion and garlic in a skillet over medium heat. Cook until translucent.
  • Add the ground Italian sausage, and cook thoroughly. Add mixture in the same bowl as the potatoes.


  • Add the pesto to the filling mixture. If mixture is too dry, add more pesto or olive oil. Carefully stuff it back into the potatoes.
  • Serve with any of the optional toppings!


The extra filling makes wonderful wraps for leftovers. Use tortillas or lettuce wraps.
Keyword paleo, Potato, Primal, Whole30