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Sausage-Stuffed Potatoes
Category: Main Course, Chicken
Serves:
Rating:
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Ingredients:
2 large russet (baking) potatoes (preferably organic; 3/4 pound each, scrubbed 3 tablespoons mayonnaise 1 tablespoon 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 tablespoon olive oil plus additional for coating potatoes 1/2 slice firm white sandwich bread 1 tablespoon milk 1/2 pound bulk breakfast sausage (1 cup) or 1/2 pound of breakfast sausage, casings removed 1 tablespoon chopped parsley 1/2 teaspoon fresh lemon juice 5 cups salad greens (2 ounces)(we used arugula, which paired with the dijon sauce was deliciously kicky)
Directions:
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 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard. Preheat oven to 350°F 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 tablespoons 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 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon 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.