Friday, February 22, 2013

Double Baked Overstuffed Yukon Potatoes

This is not your typical twice baked potato. Packed with Italian chicken 
sausage and broccoli chunks, these are a full meal deal.


6-8 large Yukon Gold potatoes
1 tablespoon olive oil
2 Italian chicken sausage cooked links, cut into small chunks
1/4 cup white onion, finely chopped
1 medium bunch of broccoli, cut into small chunks
2 cloves garlic, minced
1/4 cup light sour cream
1/4 cup margarine
1/2 cup Kasseri cheese, shredded
1/4 teaspoon black pepper
1/2 teaspoon seasoning salt
2 tablespoons Italian bread crumbs


Heat oven to 400°F. Bake potatoes for 25 minutes. Pierce with a fork a couple of times and bake an additional 20 minutes.

In a medium frying pan heat olive oil and briefly sauté sausage, onions, broccoli and garlic over medium heat for about five minutes or until onions are cooked through and broccoli is slightly tender.

Hold the potato with an oven mitt and trim off the tops leaving a canoe like opening. Carefully scoop out inside and place in a large bowl. Make sure to leave enough potato around the skin to ensure it keeps its shape.  Peal skin off the tops and place any soft potato from the top in the bowl.

Mash potatoes, sour cream and margarine together with a fork or a mixer. When mashed, add 1/4 cup of the grated cheese and the broccoli and sausage sauté to the potatoes and mix.

Using a large spoon, over fill each potato boat with potato mixture. Sprinkle remaining cheese on top of each potato and top with bread crumbs.

Bake again at 400°F for 25 minutes or until the bread crumbs are brown and the inside is hot.   

KID TIP: Cole loved stuffing and topping this potato canoes…or should I saw ships. We also had a delightful conversation about the different kinds of boats there are. 

Prepping during nap time makes all the difference. 

No comments:

Post a Comment