SAUSAGE STUFFED POTATOES

By BobD

Ingredients

• 2 SERVINGS
• 2 large russet (baking) potatoes (preferably organic; 3/4 lb each), scrubbed
• 3 tablespoons mayonnaise
• 1 Tbsp plus 1/2 teaspoon water, divided
• 3/4 teaspoon tomato paste
• 1/2 teaspoon anchovy paste
• 2 tablespoons Dijon mustard, divided
• 1/2 medium onion, finely chopped (1/2 cup)
• 1 tablespoon olive oil plus additional for coating potatoes
• 1/2 slice firm white sandwich bread
• 1 tablespoon milk
• 1/2 lb bulk breakfast sausage (1 cup)
• 1 tablespoon chopped parsley
• 1/2 teaspoon fresh lemon juice
• 5 cups salad greens (2 oz)

Details

Servings 2
Adapted from gourmet.com

Preparation

Step 1

Prick potatoes with a fork. Microwave, covered with a paper towel, 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 Tbsp water, tomato paste, anchovy paste, and 11/2 Tbsp mustard.

Preheat oven to 350F with rack in middle.

Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.

Meanwhile, tear bread into small pieces, then soak in milk in a medium bowl until very soft. Mix in sausage, parsley, onion, and 2 Tbsp 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 minutes.

While potatoes bake, whisk 1 Tbsp mayonnaise sauce with lemon juice, remaining 1 1/2 tsp mustard and 1/2 tsp 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.

Toss greens with dressing and serve with potatoes.