Sausage Stuffed Potatoes With Green Salad
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
55
Spice
56
Sweetness
39
Sourness
40
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Mayonnaise1 tbsp
Water (divided)3 tsp
Tomato Paste1 tsp
Anchovy Paste2 tbsps
Dijon Mustard (divided)1 medium
Onion (finely chopped)1 slice
Sandwich Bread (firm white)1 tbsp
Milk1 tbsp
Parsley (chopped)1 tsp
Lemon Juice (fresh)Directions:
1
Prick potatoes with a fork
2
Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes
3
Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls
4
Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard
5
Preheat oven to 350°F with rack in middle
6
Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes
7
Meanwhile, tear bread into small pieces, then soak in milk in a medium bowl until very soft
8
Mix in sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands
9
Divide filling between potatoes, then coat skins lightly with oil
10
Bake in a 4-sided sheet pan until sausage is cooked through, about 30 minutes
11
While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste
12
Remove potatoes from oven and turn on broiler
13
Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until charred in spots, 3 to 5 minutes
14
Cool slightly
15
Toss greens with dressing and serve with potatoes Prick potatoes with a fork
16
Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes
17
Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls
18
Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard
19
Preheat oven to 350°F with rack in middle
20
Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes
21
Meanwhile, tear bread into small pieces, then soak in milk in a medium bowl until very soft
22
Mix in sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands
23
Divide filling between potatoes, then coat skins lightly with oil
24
Bake in a 4-sided sheet pan until sausage is cooked through, about 30 minutes
25
While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste
26
Remove potatoes from oven and turn on broiler
27
Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until charred in spots, 3 to 5 minutes
28
Cool slightly
29
Toss greens with dressing and serve with potatoes