Sausage Stuffed Potatoes with Green Salad |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Chef Christian Constant's unforgettable potatoes stuffed with pigs' trotters at Les Cocottes, in Paris, inspired this homey but adventurous take on an American favorite: the stuffed baked potato. We used breakfast sausage and a savory glaze that does double duty as a salad dressing. Ingredients:
2 large russet (baking) potatoes (preferably organic; 3/4 pound each, scrubbed |
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 cup) |
1 tablespoon chopped parsley |
1/2 teaspoon fresh lemon juice |
5 cups salad greens (2 ounces) |
Directions:
1. Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes.
2. Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.
3. Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.
4. Preheat oven to 350°F with rack in middle.
5. Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.
6. 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 sauce with your hands.
7. 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.
8. While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste.
9. Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until charred in spots, 3 to 5 minutes. Cool slightly.
10. Toss greens with dressing and serve with potatoes
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