Monday, February 17, 2020

Great Side: Baked Sausage-Stuffed Potatoes

A new way to serve twice-baked potatoes with ground sausage, onions and green peppers. You can substitute with any ground meat or vegetables. Serve alone with a salad or as a side dish with your favorite chicken entree. Serves 4 Total Time: 1 hour 10 minutes 

*Save 40 minutes...instead of baking the potatoes for 45-55 minutes microwave them in just 10-15 minutes. 


4 large russet potatoes, wash and pat dry
1 small onion, chopped 
2 cloves garlic, finely chopped 
1 green bell pepper, chopped 
1 tablespoon butter 
1 tablespoon tomato paste 
1 teaspoon parsley 
1/2 lb ground sausage 
Dash marjoram 
Salt and pepper, to taste 
1/3 cup butter 
Marjoram to garnish 


Preheat oven to 400F. Fork prick your potatoes a few times then place on a baking sheet. Bake 45-55 minutes. *If microwaving, place potatoes in a microwave safe dish. 

You’ll need two skillets, one to sauté the onions, garlic and peppers in 1 tablespoon butter. Cook until tender then add in the tomato paste and parsley. The second skillet cook the sausage until browned then remove to drain on a paper towel. In a large bowl combine the vegetable mixture with the sausage, add a dash of marjoram and salt and pepper, to taste. Mix well and set aside. 

Once the potatoes are cool enough to handle cut open and remove the inside of the potatoes into a bowl. Keep potato skins whole as pictured. Add 1/3 cup butter, salt and pepper to taste. Mash well. Combine the potatoes to the sausage mixture the put a generous amount into each potato skin. Bake at 400F for 10 minutes, serve immediately. Garnish with some marjoram. Easy Peasy 

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