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Submitted by LyricFox Large baking potatoes are pierced with a fork, rubbed with oil and then baked. Once baked and cool to the touch, the skins are peeled off and the potatoes are mashed with other ingredients and then the mixture is put into bowls and the toppings added. The bowls are then baked. If you want to make this recipe ahead of time, complete all the steps up to putting the bowls in the oven. The potato mixture can be placed into the bowls, covered with plastic wrap and refrigerated for up to three days before the final baking. Serving size is one large potato per person. Each potato contains the equivalent of one Italian sausage. Ingredients
6 large baking potatoes Directions Preheat oven to 400 degrees. Pierce baking potatoes all over with a fork and oil lightly. Place on a baking sheet and bake until tender (about 1 hour). Remove from the oven and allow to cool. Once cooled, peel potatoes and place flesh in a large mixing bowl. Mash well In a large skillet, brown sausage. Remove to drain. Wipe fat from skillet and then heat olive oil. When the oil is hot, add the onions. Season with salt and pepper. Lower heat and cook until onions are caramelized. In the large mixing bowl with the potatoes, add the cooked sausage and onions. Mix well. Add margarine and yogurt and mix well. Add cheese and chopped chives and mix well. Taste and adjust seasoning. Ladle potato mixture into six oven-proof bowls and garnish with more cheese. At this point, the bowls can be refrigerated until they’re ready to be baked and served. If refrigerated, remove bowls and allow to come to room temperature. In a 400 degree oven, bake potato mixture until heated completely through and cheese is melted (about 20 minutes). Remove from oven and serve immediately. |
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