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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I came up with this recipe because I wanted to add flavor to plain baked potatoes. I combined several ideas, experimented and ended up with this stuffing. It's so hearty that these potatoes can be a meal by themselves, accompanied by a tossed salad or fruit salad. -Margaret Allen, Abingdon, Virginia Ingredients:
2 large baking potatoes |
1/4 pound smoked polish sausage, cut into 1/4-inch slices |
1 tart green apple, chopped |
3 garlic cloves, minced |
1 can (8 ounces) sauerkraut, rinsed and drained |
1/2 teaspoon caraway seeds |
1/2 cup sour cream |
Directions:
1. Bake the potatoes at 400° for 1 hour or until tender. In a medium skillet, brown sausage for 2-3 minutes. Add apple and garlic; cook over low heat for 3-4 minutes or until apple is tender. Add sauerkraut and caraway; cook 4-5 minutes longer or until heated through. Stir in sour cream.
2. To serve, cut an X in the top of each potato. Fluff pulp with a fork; spoon sausage mixture over potatoes. Yield: 2 servings.
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