Italian Potato Skins
By TrayH
I started out with the standard potato skin and brushed it with a flavorful spice blend and olive oil. Packed it with Italian cheese, sausage and sun-dried tomatoes and topped it with more cheese and basil leaves, served with a side or marinara and a side of sour cream. These are absolutely incredible. Buon Appetito!
Ingredients
- 6 Medium Russett Potatoes
- 1/4 cup extra virgin olive oil
- 3 garlic cloves, smashed
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 cup Italian cheese blend, divided
- 1/3 cup Sun dried tomatoes, diced
- 1 pound Spicy Italian sausage (I used chicken sausage)
- 6 Fresh basil leaves, sliced thin
- Sour Cream, to serve on the side
- Marinara, to serve on the side
Preparation
Step 1
* Preheat oven to 350°.
* Clean potatoes with a vegetable brush. Place potatoes on middle rack until fork tender, about 1 hour.
* Remove from oven and let sit until cool enough to handle.
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* Turn oven to 450°.
* While potatoes are cooling, combine olive oil and smashed garlic in a small bowl.
* Cover with a paper towel and microwave for 30 seconds.
* Remove the garlic cloves and add Italian seasoning, salt and pepper.
* Stir until combined. Set aside.
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* Cut potatoes in half, lengthwise, and spoon out the flesh, leaving about a ¼-½” shell.
* Brush olive oil mixture over top and bottoms of potatoes.
* Place on an oiled baking sheet in oven for 10-12 minutes until potato skins are firm.
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* In a medium skillet over medium high heat cook sausage. Drain.
* Place in bowl immediately and add sun-dried tomatoes and ½ cup cheese. Stir well to combine.
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* Remove potatoes from oven when done and evenly divide sausage mixture among potatoe skins.
* Add remaining cheese over top of potatoes.
* Return to oven to cook for 5 minutes until cheese is melted.
* Remove from oven and sprinkle with basil.
* Plate and serve with a bowl of sour cream and a bowl of marinara sauce.