This recipe is for the meat and potato lovers ~ each bite is packed with both! Perfect for a party appetizer, game day munchie or a side dish for dinner. The flavorful Italian sausage and sauteed onion, blends well with the creamy twice baked potato. They were certainly a hit at our neighborhood pot luck!
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"Each mouthwatering bite is packed with sausage and creamy
potato. Great for appetizers or a side dish!" |
INGREDIENTS:
4
large Russet potatoes, washed
1/2
cup heavy cream
2
teaspoons salt
1
teaspoon pepper
1
lb. Italian sausage
1
small onion, chopped
1/2
lb. mushrooms, chopped (optional)
1
cup Jack cheese, shredded
1/2
cup heavy cream
PREPARATION:
Preheat
the oven to 400 degrees F
1. Place the potatoes on a baking sheet and
bake for 1 hour.
2. While the potatoes are baking, cook the
Italian sausage and onion in a skillet, over medium heat, until cooked
through. Drain fat and set aside.
3. Remove the potatoes from the oven and
lower the heat to 350 degrees F.
4. Cut each potato in half. With a spoon, scoop out most of the insides
being careful not to puncture the skin (leave about1/4” of potato)
5. Put the scooped potato into a large mixing
bowl. Add heavy cream, salt and
pepper. Using a potato masher, mash the
potatoes until they are slightly lumpy.
(You may use a hand mixer if you prefer.)
6. Add the sausage, mushrooms, and 2/3 cup
Jack cheese to the bowl. Using a wooden
spoon, mix to combine all ingredients.
7. Fill each of the potato shells with the
sausage mixture. You can pack each shell
quite full.
8. Sprinkle the remaining Jack cheese over
the tops of the potatoes.
9. Bake for 15-18 minutes.
10. Serve and enjoy!
