Spicy Sausage Potato Bake
This Cheesy Sausage and Potato Bake is ready in under 30 minutes. Perfect for weeknight dinners!
Y’all I am so glad the cooler weather is here. (Remind me I said that in a few weeks when I’m complaining about how stinkin’ cold it is.) I love the “week” of fall we get here in Texas where the weather is perfect — not too hot, not too cold. This is baking weather.
During the summer I do just about anything to NOT have to turn on the oven, which rarely worked out for me because for some reason my family just wasn’t on board with that plan. With the cooler temps comes comfort food — hearty soups and casseroles, meat and potatoes, rugged winter vegetables.
Winter months are also when I like to stock my freezer, either by preparing extras of meals, or by shopping sales. It’s a win/win… by doing this I don’t have to make as many trips to the store (and brave the cold!) and it saves me time.
My family loves this smoked sausage and potato bake recipe, and I love that it is SO easy and can be on the table in under 20 minutes. My theory is that if you cover just about anything with cheese my kids will eat it, but with this my six-year-old will ask for seconds.
What’s in Sausage and Potato Bake?
This cheesy potato bake is about as simple as it gets! Here’s everything that goes into it:
- Frozen red skin potatoes
- Hillshire Farm® Angus Rope Smoked Sausage
- Olive oil
- Salt and pepper
- Paprika
- Garlic powder
- Wing sauce
- Shredded Colby Jack cheese
- Parsley (optional)
How to Make Sausage and Potato Bake
- Spread the frozen potatoes on a cookie sheet.
- Mix together olive oil, pepper, paprika, garlic, and wing sauce.
- Slice the sausage into ½-inch pieces.
- Coat the sausage in the sauce mixture.
- Drop the meat onto the baking sheet with the potatoes, then discard the leftover sauce.
- Bake for 15 minutes at 425F.
- Sprinkle cheese on top and bake until the cheese is bubbly.
- Top with parsley, if desired.
Can I Use Fresh Potatoes?
Yes, but your cook time may differ from what’s listed in the recipe card.
Can I Use Another Type of Sausage?
Yes, but you’ll want to use a pre-cooked sausage of some kind. I like using smoked sausage as well because it’s so flavorful, so note that using another variety of sausage will affect the flavor of the sausage potato bake.
Tips for Making Sausage Potato Bake
- There’s no need to defrost the potatoes before baking them. Add them to the baking sheet straight from the freezer!
- Be sure to line your baking sheet with parchment paper so the sausage and potatoes don’t stick to it.
- Enjoy this meal as is, or serve alongside a simple side salad or steamed veggies.
More Easy Sausage Dinners:
- Slow Cooker Sausage, Peppers, & Onions
- Sausage Alfredo
- Italian Sausage Pizza Pasta
- Parmesan and Sausage Bolognese
Ingredients
- 1 bag frozen red skin potatoes
- 1 Hillshire Farm® Angus Rope Smoked Sausage
- 1/3 cup olive oil
- 1/2 tsp pepper
- 1/2 tbsp paprika
- 1 tbsp garlic powder
- 3 tbsp wing sauce
- 1/2 colby jack cheese , shredded
- parsley to garnish (optional)
Instructions
- Preheat oven to 425 degrees F.
- Spread the frozen potatoes on a cookie sheet (I line mine with parchment paper).
- Mix together olive oil, pepper, paprika, garlic, and wing sauce.
- Slice the sausage into 1/2-inch pieces.
- Coat the sausage in the sauce mixture.
- Drop the meat onto the baking sheet with potatoes, discard the leftover sauce.
- Bake for 15 minutes.
- Sprinkle cheese on top and bake for an additional 2-3 minutes, until cheese is bubbly and potatoes are cooked through.
- Top with dried parsley if desired.
This looks pretty darn tasty.
Looks/sounds delicious, and I love the convenience of the Hillshire Farm sausages. This is the first time I’m seeing the Angus though. I’ll have to pay more attention next time I’m shopping to see if we have it here.
That’s funny about the “week” of fall. It’s so true. When I lived in New Orleans, there was pretty much one week where I would love to have the windows all open to get fresh air in the house. The rest of the year, it was either closed with the heat on because the cold with that humidity makes winter painful in the south, or closed with the AC on because growing up in Boston, pretty much anything over 68 does me in! Now that I’m living in central NY, I’m finding that “week” of fall means that beautiful time between the leaves starting to turn color and them all falling off the trees. I wanted to take some pictures but apparently blinked and missed it this year lol. All my trees are naked already.
This look so yummy!
Oh my! This is getting pinned stat! Yum for sure!