8.13.2012

Smoked Sausage and Sauteed Veggie Stuffed Potatoes

Um, I know...the title basically sounds like heaven. Or at least to me it does! That is, as heavenly as a non-dessert item can be!

Since we've been getting a lot of the same veggies from the CSA each week, I've been trying to find yummy, different recipes to use them in. So without further ado...

Smoked Sausage and Sauteed Veggie Stuffed Potatoes adapted from The Cozy Apron
*I made enough "stuffing" for 6 potatoes, but only made two potatoes and then took the leftovers for lunch. I just ate them, but it would've been tasty over some pasta or even some spinach for a salad.

2 potatoes (CSA)
2 T olive oil, plus 1 tsp, divided use
2 smoked sausage links, cut into 1/4" slices
6 green onions, sliced, white parts and green parts divided (CSA)
2 cloves garlic, chopped
1 green bell pepper, cored, seeded and thinly sliced (CSA)
1 zucchini, thinly sliced into strips (CSA)
1 14 oz can of tomatoes, juice drained
1/2 tsp dried dill
1/2 tsp salt
1/4 tsp black pepper

1) Preheat the oven to 400 degrees; place the russet potatoes into a small bowl, and drizzle the 1 teaspoon of olive oil over them, and rub onto the potatoes; using a fork, stab each of the potatoes a few times to allow the steam to escape while they bake; once oven is ready, place the potatoes directly onto the middle rack of the oven, and bake the potatoes for about 50-60 minutes, or until tender when pierced with a paring knife; while potatoes bake, prepare the vegetable and sausage filling.

2)Place a large skillet over medium-high heat and allow to become very hot; once hot, add the 2 tablespoon of olive oil and the sliced chicken sausage and white parts of scallions; using tongs, gently toss the sausage with the onions until they begin to brown, for about 2-3 minutes; next, add the garlic, and once the garlic has become aromatic (about 20 seconds), add in the green bell pepper, and the zucchini and toss all together in the pan allowing for the vegetables to become lightly browned, about 2  minutes; next, add in the diced tomatoes with a little of their juice, the dried dill, and the ½ teaspoon of salt and ½ teaspoon of pepper; toss with the tongs to incorporate, and cook for about 2 more minutes; turn off the heat, and set aside while you finish baking the potatoes and prepping them for serving.


3) Once potatoes are baked, remove from oven and allow them to cool slightly so that they can be handled; once they’re cool enough to handle, make a length-wise slice into the middle of each baked potato to open it, and using a fork, gently fluff the inside of the potato, getting as close to the skin as possible, to loosen the “meat” of it up; next, add a pinch of salt an pepper to the inside of the fluffed potato, and even an extra drizzle of olive oil, if you wish.

4) To finish the dish, scoop a generous, over-flowing portion of the vegetable and smoked sausage mixture right into each of the baked potatoes, stuffing the mixture into the baked potato well, and plate; garnish with a sprinkle of chopped green scallions.


This turned out delicious, and really you could add/substitute any veggies you desired. My potato was kind of small so the stuffing part didn't really turn out pretty, but it still tasted great, and that's what matters most.

Did you notice? No story of disaster in this post! Great Success!

-Abbie

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