Loaded Sausage Potato Boats

AC­TIVE TIME: 20 min. TOTAL TIME: 1 hr. SERVES: 4

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4 rus­set pota­toes 2 Tbs. olive oil 1⁄2 onion, diced

1⁄2 yel­low bell pep­per,

diced

1⁄2 lb. hot Ital­ian sausage, re­moved from cas­ing

1 tsp. chopped fresh

thyme

1 tsp. chopped fresh

rose­mary

1 cup shred­ded

Ched­dar cheese Pair this crowd-pleas­ing twist on a game-day fa­vorite with a cit­rusy wheat beer or light pil­sner to bal­ance out the heat from the spicy sausage

1 In pot over high heat, bring 2 qts. salted wa­ter to a boil. Add pota­toes and boil 30 min. or un­til ten­der. Let cool slightly, then slice in half and scoop out cen­ters, leav­ing 1⁄ 2" rim and re­serv­ing potato flesh.

2 Turn on broiler to low. Heat oil in pan over medium-high heat. Add onion and bell pep­per; cook 10 min. Add sausage, thyme and rose­mary. Cook 10 min., stir­ring of­ten and break­ing the sausage into small pieces. Sea­son to taste with salt and pep­per. Re­move from heat; stir in potato flesh and cheese. Spoon filling into hol­lowed-out potato halves. Place on greased bak­ing sheet. Broil 3 min.

Per serv­ing: Cal. 433 Pro. 18g Carb. 28g Fiber 2g Sug. 2g Chol. 73mg Sod. 677mg Total fat: 28g Sat. 13g Trans. 0g

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