Cheesy Sausage Potato Cups with Yogurt Mustard Sauce

By lwhetstone

Small potatoes baked with sausage, peppers and sharp cheddar cheese, topped off with a yogurt-mustard sauce.

Ingredients

• Serves 4-6 as appetizers
• 9-10 new potatoes
• Olive oil
• Salt and freshly ground pepper
• 1 link of spicy turkey sausage (or regular Italian sausage)
• 1 red bell pepper (0r a few red and orange mini peppers)
• 4 green onions
• 1 cup shredded sharp cheddar cheese
• 4 TBSP unsalted butter
• 12 oz plain yogurt (don't use non-fat)
• 1 TBSP deli mustard
• 1 shallot, roughly chopped

Details

Adapted from laura-realgoodfood.blogspot.com

Preparation

Step 1

Preheat oven to 400 degrees. Scrub potatoes and cut in half.Cut a small amount off ends so potatoes stand up straight! The more narrow cut off ends will be the ends they stand up on, to be cute little potato cups Toss with a good glug of olive oil in a bowl, and stir in some salt and lots of pepper.Arrange potatoes spaced out standing up straight on a baking tray.Bake in oven for about 20 minutes, or until potatoes start to look lightly golden and roasted.While the potatoes roast, cook the sausage link in a non-stick skillet, breaking up into small pieces.Dice the pepper into small pieces. Slice the green onion. Put the sliced, darker green tops in a bowl for garnishing the potato cups. You will cook the rest of the onion with the pepper.Cook the white and light green parts of the green onion with the red pepper in a small skillet with some olive oil until soft. Mix together with the sausage and let it cool a little. Mix the cheddar cheese with the butter in a bowl with a fork. Stir cooled sausage-pepper mixture in with cheese. When the potatoes are done, pull the tray out. Using tongs and a melon baller, scoop out the inside flesh, making lots of little "potato cups". Save the scooped out potato flesh for later.
Fill each potato with the sausage/cheese mixture. If you want to put extra shredded cheese on top, you should!
Lower the oven temp down to 350, and slide tray back in for a little, about 5-10 minutes until the cheese is melty.While they get melty, mix shallots, yogurt, and mustard along with some salt and pepper in a food processor.
Mix till combined. This will make a lot of sauce, but you can use the extra as a coleslaw dressing. Put your potato cups on a platter, and spoon a little yogurt sauce on top of each one. Then throw on the green onion pieces.
I had extra sausage and cheese filling, so I mixed that with the potato flesh I scooped out. I put that mixture into 2 ramekins, and topped with a little extra cheddar. I baked that as a side dish for another dinner. And I chopped cabbage, onion, carrots and used the extra yogurt sauce as a coleslaw dressing.