Bacon and Sausage-Stuffed Potato Loaf: A Hearty and Flavorful Comfort Food

Boil the cubed potatoes in salted water until tender (about 10-15 minutes). Drain and mash the potatoes with butter and milk until smooth. Let the mashed potatoes cool slightly.
Make the Dough:

In a small bowl, dissolve the sugar and yeast in warm water and let it sit for about 5 minutes until foamy.
In a large bowl, combine the flour, salt, garlic powder, and onion powder. Add the mashed potatoes, yeast mixture, and beaten egg. Stir until a dough forms.
Knead the dough for about 5-7 minutes, until smooth and elastic. If the dough is too sticky, add more flour, one tablespoon at a time.
Let the Dough Rise:

Place the dough in a lightly greased bowl and cover it with a damp towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Prepare the Stuffing:

While the dough is rising, cook the bacon in a skillet over medium heat until crispy. Remove from the skillet and set aside, leaving a bit of bacon fat in the pan.
In the same pan, cook the sausage, breaking it into small pieces as it browns. Add the onion and bell pepper (if using) and cook until softened, about 5 minutes. Add the thyme and black pepper, then remove from heat. Stir in the cooked bacon and shredded cheddar cheese. Set aside to cool.
Assemble the Loaf:

Once the dough has risen, punch it down and turn it out onto a floured surface. Roll the dough into a rectangle, about 12 inches by 8 inches.
Spread the sausage and bacon mixture evenly over the dough. Starting from one edge, carefully roll the dough into a log, sealing the edges as you go.
Place the rolled loaf in a greased loaf pan, cover, and let it rise for another 30 minutes.
Bake the Loaf:

Preheat the oven to 350°F (175°C). Once the dough has risen, bake it for 25-30 minutes, or until golden brown on top and cooked through. You can test the loaf by tapping on the bottom—it should sound hollow when fully baked.
Serve and Enjoy:

Let the loaf cool for about 10 minutes before slicing. Garnish with fresh parsley for a pop of color and extra flavor.
Serving and Storage Tips: