Roasted potatoes stuffed with sausage
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Baking potatoes * see note | |
| 1 | pounds | Sausage |
| 1 | tablespoon | Angostura bitters |
| 3 | tablespoons | Minced onions |
| ⅓ | cup | Bread crumbs |
| Salt; to taste | ||
| Black pepper; to taste | ||
| 6 | Bacon slices | |
Directions
Recipe by: Jo Anne Merrill Preparation Time: 1:10 * Use Idaho baking potatoes.
1. With apple corer, hollow out potatoes lengthwise.
2. Mix together sausage, bitters, onion and bread crumbs; blend well. Use mixture to stuff holes in potatoes. If any sausage remains, shape into 1-inch balls and set aside.
3. Sprinkle with salt and pepper to taste. Place potatoes in one layer in a greased shallow baking pan. Cover tightly with foil.
4. Bake in preheated 350-degree oven for 50 minutes or until tender. Remove foil; put bacon slices over tops so potatoes are covered. Add sausage balls and bake 15-20 minutes longer or until bacon is brown and crisp.
5. Serve potatoes with sausage balls. Use part spicy sausage if you prefer.
NOTES: An unusual yet delicious new way to serve meat and potatoes.