Goetta Bacon Double Stuffed Baked Potato

Goetta Bacon Double Stuffed Baked Potato

Hint: We sped up the process with the microwave.



  • 1 LB Roll, Queen City Sausage’ Premium Goetta
  • 1 LB Favorite Thick Sliced Bacon
  • 3 Large Russet Potatoes
  • 6 Eggs
  • 8 OZ Shredded Mozzarella or Extra Sharp Cheddar Cheese
  • ¼ Cup Diced Onions
  • 8 OZ Sour Cream
  • 2 TBLS Melted Butter
  • 1 TBS Coarse Ground Black Pepper


  1. Take the three potatoes and poke holes in each with a fork. This is necessary for microwaving. Microwave the 3 potatoes for about 20 minutes, or until soft, but not mushy
  2. In a medium sized, non-stick pan, medium heat, fry the bacon until crisp. Place finished pieces on paper towels to remove excess grease. Now crumble
  3. In the same skillet, remove excess bacon grease. Now add Goetta cut into patties. Brown and crumble
  4. Remove the potatoes when done. Slice in half long ways
  5. Carefully scoop out the insides of the potatoes, leaving about ¼” throughout
  6. Take the scooped potatoes and add to a bowl. Mix in ¾ of Goetta and ¾ of bacon, saving some of both as toppings. Add butter, onions, pepper and cheese. Blend thoroughly
  7. Take the blended mixture and place back into the potato shells. Build a pocket from the mix in order to hold the eggs
  8. Place the 6 potato shells on a cooking sheet pan. Crack open the eggs into the center potato pockets
  9. Garnish the potatoes with remaining Goetta and bacon
  10. Place in the oven and broil for about 10-15 minutes, turning the eggs white
  11. Serve with sour cream on the side