sausage stuffed potatoes

I am a big fan of pictures when cooking. I like seeing colorful displays telling me what my end product should look like or getting an idea on how to present my culinary feats before my dinner party of eight. And, well, pictures also cause me to pause or pass over recipes. I have a tendency, especially with recipe search engines, to quickly skip past the recipes without pictures to get to the ones that make my mouth water. And if I do see a title or two that catch my eye but look, well, not pretty, it is quickly passed so I can move onto the more eye-pleasing meals. Which is a pity because even I know the shabby, not-that-great, quick to skip over recipes like this are the really good tasting ones.

Even with sausage stuffed potatoes I was reluctant. They didn’t give me any picture to work off of so my mind had to formulate a proto-type of sorts while reading the recipe, and well, the several images I came up with, err, well, we won’t go there. Now I know beggars can’t be choosers when you’re searching Epicurious for budget-friendly meals. So I prepared myself. I told myself to expect ugly potato boats stuffed with sausage goop or brown logs (sorry!) resting down the middle of scooped out potato halves.

But, after chanting my mantra: Remember, wallet-happy meals equals you-happy meals equals the boss-happy… everything. So I gulped and delved my fork into mcdreamy potatoes. The skins were crisp and crunchy with soft potato walls filled to the brim with slightly charred sausage. And trust me, it doesn’t looks like a potato boat holding a long, brown, err, you get the point.

Sausage Stuffed Potatoes with Arugula Salad
Unashamedly taken from Gourmet

Serves 2

2 large russet baking potatoes, scrubbed (about 3/4 pound each)
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 tablespoon chopped parsley
1/2 teaspoon fresh lemon juice
5 cups arugula

*Bulk sausage refers to sausage without casing. If unable to find, just remove the casing on a sausage link.

Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes.

Cutting lengthwise, divide in half and scoop out centers, leaving a 1/4-inch to 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 mixture 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 mixture with lemon juice, remaining 1 1/2 teaspoons mustard and 1/2 teaspoon water, and salt and pepper to taste.

Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise mixture over filling and broil 3 to 4 inches from heat until charred in spots, 3 to 5 minutes. Cool slightly. (Meg note: at this point I was starving and broiled them without the sauce. I spooned it on top after they came out of the oven.)

Toss arugula with lemon dressing and serve with potatoes.