This recipe is from Smitten Kitchen. She has amazing recipes. Almost everything she posts - I think looks good and I want to make. I actually made this late winter/early spring and never got around to posting it. It is a really good cold weather - comfort food type recipe.
I did make a few changes so posting my version. But Smitten Kitchen's version is here that she adapted from Gourmet Magazine. Smitten Kitchen served with a salad and so did I - it was a really nice accompaniment to this recipe.
Sausage Stuffed Baked Potatoes
2 large russet (baking) potatoes (if you don't have or can't find really large baking potatoes - just use a few more of the size you have)
3 tablespoons mayonnaise
1 tablespoon plus 1/2 teaspoon water, divided
3/4 teaspoon tomato paste
2 tablespoons Dijon mustard, divided
1/2 medium onion, finely chopped
1 tablespoon olive oil plus additional for coating potatoes
1/2 slice firm white sandwich bread
1 tablespoon milk
1/2 pound bulk breakfast sausage or 1/2 pound of breakfast sausage, casings removed
1 tablespoon chopped parsley
1/2 teaspoon fresh lemon juice
Prick potatoes with a fork. Wrap each potato with a paper towel and microwave on high power until tender, 10 to 12 minutes.
Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.
Whisk together mayonnaise, 1 tablespoon water, tomato paste, and 1 1/2 tablespoons mustard.
Preheat oven to 350°F with rack in middle.
Add some olive oil/vegetable oil to skillet and cook onion over medium heat, stirring occasionally, until golden, about 10 minutes.
Tear bread into small pieces. Soak in the bread in milk - in a medium sized bowl. Soak until very soft. Mix in sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands.
Divide filling between potatoes, then coat skins lightly with oil. Bake in a 4-sided sheet pan until sausage is cooked through, about 30-40 minutes.
While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste.
Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until charred in spots, 3 to 5 minutes. Cool slightly. Serve.
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