• ½ lb. Swaggerty’s Farm Sausage cooked, crumbled, and drained
  • 4 baking potatoes
  • ½ cup half and half
  • 8 oz. sour cream
  • ½ stick butter
  • Salt and pepper
  • 1 cup shredded white cheddar cheese or Monterey Jack cheese
  • 4 green onions


  • Rinse and dry potatoes. Pierce each potato with a knife across the top and bake at 400° for about 45 minutes or until baked throughout.
  • While baking potatoes put half and half, sour cream, and butter in a mixing bowl. Set aside at room temperature.
  • When potatoes are baked, remove from the oven. Turn hear down to 350°. With a sharp knife cut the skin from the top of each potato. Using a spoon hollow out the insides of each potato, adding to the bowl with the half and half, sour cream and butter.
  • Using a fork, mash the potatoes. Add salt and pepper. Stir in ¾ of the cheese and ½ of the chopped onion stirring well until mixed. Fill each hollowed out potato with mashed potato mixture. Place potatoes on a baking sheet.
  • Evenly divide the ½ pound of cooked and crumbled Swaggerty’s Farm Sausage on top of each filled potato. Top each with the remaining cheese and onions.
  • Place potatoes in the oven and bake the second time for about 15 minutes.

Rib-Eye Steaks
  • Set EGG for direct cooking (without the convEGGtor) with a Cast Iron Grid at 650°F/343°C.
  • Grill steaks to desired internal temperature.

           2 ½ Minutes, then flip.
           2 ½ Minutes, then flip.

  • Cook additional 3 minutes.
  • Set aside and keep warm.