Sausage-Stuffed Potatoes with Green SaladThe recipe for “Sausage-Stuffed Potatoes with Green Salad,” from the September 2008 issue of Gourmet, tempted me to bake “breakfast sausage” within a russet potato. I gladly used Shady Brook Farms lean breakfast turkey sausage. I adjusted the recipe to use 3 russet potatoes and 12 oz. of sausage. It was so neat to first microwave the potatoes. My chopped onion was brown enough in 5:30. The “mayonnaise sauce” that is used throughout this recipe, provides a mustardy, salty tang for this meal. Try using tomato paste from a tube (I used Montali), as well as anchovy paste from a tube (I used Crown Prince). I added 1/4 tsp. salt and a pinch of pepper to the salad’s dressing.

My potatoes were perfectly textured after 35 minutes of baking/broiling. The sausage filling was very tasty and kid-approved. I enjoyed making this meal because it was pretty to present and full of flavor.

RECIPE: please yourself with the results of a stuffed baked potato
eat your meal in less than one hour
sweet sausage is expertly dressed with a mustardy sauce, encased in a perfectly cooked potato

Next time, I want to try “Artichoke, Asparagus, and Mushroom Quinoa Risotto,” from the July 2008 issue of Bön Appetit. Return to my site on Friday, January 2, to see my results.