Loaded Baked Potatoes with Calabrese Sausage and Catupiry

Name: Loaded Baked Potatoes with Calabrese Sausage and Catupiry
Prep time: 60 min
Total time: 60 min
Yield: 5 servings
Cuisine: Française
Ingredients: 5 large waxy potatoes; 2 smoked Calabrese sausages; 3 tablespoons olive oil; 200 g sliced bacon; 200 g grated mozzarella; 200 g catupiry (creamy spreadable cheese); A generous handful of potato sticks (batata palha); Salt, pepper, oregano, smoked paprika and stock powder

By Marie Lefebvre · Updated October 14, 2026

Tender potatoes hollowed out and generously stuffed with golden Calabrese sausage, melted mozzarella and creamy catupiry. Baked until bubbling and golden, then crowned with a shower of crispy potato sticks. It's a cosy, crowd-pleasing dish that vanishes from the table in minutes.

Prep⏱️ 60 min

Servings👥 5 servings

Difficulty📊 Easy

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🛒 Ingredients

5 servings

5 large waxy potatoes
2 smoked Calabrese sausages
3 tablespoons olive oil
200 g sliced bacon
200 g grated mozzarella
200 g catupiry (creamy spreadable cheese)
A generous handful of potato sticks (batata palha)
Salt, pepper, oregano, smoked paprika and stock powder

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Directions

1
Wash the potatoes and boil them whole with the skin on in a pressure cooker for 10 to 15 minutes, in salted water flavoured with stock or herbs.
2
Let them cool slightly, halve each potato and scoop out the flesh with a small spoon, leaving a thin wall of potato against the skin. Set the scooped flesh aside.
3
Dice the Calabrese sausage and fry it in the olive oil until nicely browned. Add the reserved potato flesh and your chosen seasonings (oregano, pepper, salt, paprika).
4
Off the heat, stir in the grated mozzarella until you have a smooth, well-bound filling.
5
Spread a spoonful of catupiry inside each potato, then fill it to the brim with the sausage, potato and mozzarella mixture.
6
Fry the bacon until crisp, then crumble it over the stuffed potatoes.
7
Add a little more catupiry on top of each potato.
8
Bake at 180 °C for 20 minutes, until the catupiry has melted and turned lightly golden.
9
As soon as they come out of the oven, scatter the potato sticks over the top for crunch.
10
Serve immediately while hot, with a green salad on the side.

💡 Chef's Tip

Pick evenly sized, fairly round potatoes — they cook more uniformly and are easier to fill. Leave about 5 mm of flesh when hollowing them out so the skins don't tear. Sprinkle the potato sticks on at the very last moment, just before serving, or they soften in the heat. For a lighter version, swap the mozzarella for drained ricotta and the bacon for sautéed mushrooms.