Bacon and Sausage-Stuffed Potato Loaf
Bacon and Sausage-Stuffed Potato Loaf is a hearty and comforting dish that combines creamy mashed potatoes with savory bits of bacon and sausage baked right into a loaf shape. The…
By Ava
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Reading time: 6 min
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Bacon and Sausage-Stuffed Potato Loaf is a hearty and comforting dish that combines creamy mashed potatoes with savory bits of bacon and sausage baked right into a loaf shape. The crispy bacon and juicy sausage add a wonderful depth of flavor and texture, making each slice a perfect bite of rich, meaty goodness wrapped in soft, fluffy potato.
I love making this when I want something that feels special but isn’t too fussy. It’s one of those recipes that always gets everyone’s attention at the table because of that satisfying mix of flavors packed into the loaf. Plus, it’s fun to slice and serve, almost like a giant, easy-to-share potato sandwich filled with all the best breakfast meats.
For me, this is the kind of dish that goes great alongside a fresh green salad or some steamed veggies to balance out the richness. It’s also a big hit at brunch or potlucks because it’s easy to transport and reheats well. Whenever I bring this along, people always ask for seconds, and I’m happy to say it really hits the spot every time.
Key Ingredients & Substitutions
Russet Potatoes: These are great for their starchy texture that holds the loaf together. If you can’t find Russets, Yukon Golds are a good alternative with a creamier feel.
Bacon & Sausage: The bacon adds crispiness while the sausage brings juicy flavor. For a lighter version, try turkey bacon or chicken sausage.
Cheddar Cheese: Cheddar gives a nice tang and meltiness. You can swap with mozzarella or Monterey Jack for a milder taste.
Eggs & Milk: These bind the mixture, helping the loaf hold shape. For dairy-free, use a plant-based milk and a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
Smoked Paprika: This is optional but adds a smoky, slightly sweet flavor. If you don’t have it, a pinch of regular paprika or chili powder can work.
How Do You Get the Perfect Crispy Outside and Tender Inside?
The key to a great potato loaf is balancing moisture and crispiness. Here’s how I do it:
- Don’t overboil the potatoes — cook until just tender. Too soft, and the loaf won’t hold its shape.
- Use the rendered bacon fat when cooking the sausage and onions to boost flavor and reduce extra oil.
- Press the mixture firmly into the loaf pan so it bakes evenly without crumbling.
- Drizzle olive oil or dot butter on top before baking — this helps create that golden, crispy crust.
- Let the loaf cool 10 minutes after baking. This resting time lets it set, making slicing easier without falling apart.
Equipment You’ll Need
- Large pot – perfect for boiling the potatoes evenly and quickly.
- Skillet or frying pan – great for cooking bacon, sausage, and onions all in one pan.
- Loaf pan – helps shape the potato mixture into a firm, sliceable loaf.
- Mixing bowls – you’ll need these for combining ingredients smoothly.
- Wooden spoon or spatula – for mixing without breaking up the potatoes too much.
Flavor Variations & Add-Ins
- Swap sausage for ground turkey or chicken for a leaner protein option.
- Add chopped bell peppers or sautéed mushrooms for extra veggies and texture.
- Use pepper jack cheese instead of cheddar for a little spicy kick.
- Mix in chopped green onions or fresh herbs like thyme for a fresh, herbal note.
Bacon and Sausage-Stuffed Potato Loaf
Ingredients You’ll Need:
For The Potato Loaf:
- 6 large russet potatoes, peeled and diced into 1-inch cubes
- 8 oz bacon, diced
- 8 oz ground sausage
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- ¼ cup fresh parsley, chopped (plus extra for garnish)
- 2 large eggs
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika (optional)
- 2 tbsp olive oil or butter
How Much Time Will You Need?
Plan for about 20 minutes of preparation time, including boiling the potatoes and cooking the bacon and sausage. Then, bake the loaf for 45 to 55 minutes until it’s golden and set. Allow an additional 10 minutes to cool before slicing. Overall, the process takes about 1 hour and 15 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 375°F (190°C). Lightly grease a loaf pan or line it with parchment paper to prevent sticking.
2. Cook the Potatoes:
Boil the diced potatoes in salted water for about 10 to 12 minutes until they are just tender. Drain them well to remove excess water and set aside.
3. Cook Bacon and Sausage:
In a skillet over medium heat, fry the diced bacon until crispy. Use a slotted spoon to remove the bacon, leaving the fat in the pan. Next, add the ground sausage to the pan and cook until browned and cooked through, breaking it up into small pieces.
4. Add Onion and Garlic:
Stir in the chopped onion and minced garlic into the sausage. Cook for 3 to 4 minutes until the onion softens and becomes fragrant. Then, remove the skillet from heat.
5. Combine Ingredients:
In a large bowl, mix together the cooked potatoes, sausage and onion mixture, crispy bacon bits, shredded cheddar cheese, and chopped parsley.
6. Add Binder:
In a separate small bowl, whisk the eggs, milk, salt, pepper, and smoked paprika (if using). Pour this over the potato mixture and gently mix everything until combined. The eggs will help keep the loaf together.
7. Bake the Loaf:
Transfer the mixture into the prepared loaf pan, pressing down firmly to compact it. Drizzle olive oil or dot with butter on top to encourage browning. Bake in the oven for 45 to 55 minutes until the top is golden and crispy and the loaf feels set.
8. Cool and Serve:
Take the loaf out of the oven and let it cool for about 10 minutes. Garnish with extra parsley and slice to serve warm.
Can I Use Frozen Potatoes Instead of Fresh?
It’s best to use fresh potatoes for this recipe because they hold their shape better. If using frozen, thaw completely and pat dry to remove excess moisture before cooking.
How Can I Make This Recipe Vegetarian?
Skip the bacon and sausage, and add sautéed mushrooms or plant-based sausage alternatives. You can also boost flavor with extra herbs and smoked paprika.
Can I Prepare the Loaf Ahead of Time?
Yes! Assemble the loaf in the pan and keep it covered in the fridge for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold going in.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the texture crispy on the outside.