Time for another recipe worthy of a rerun! The first time I made these was for my housemates at Williams-Mystic at the beginning of the semester, and I felt very adult about the whole thing, despite the fact that the potatoes were basically raw when I took them out of the microwave and I failed to cook them further. I mean, it’s basically an entire meal in one little potato! You know, minus the whole vegetable situation. But that’s Chris’s job.
So I know this isn’t exactly the prettiest meal on the planet, but it more than makes up for it in taste. Spicy, flavorful sausage in a tangy mustard sauce that could theoretically also be used to dress a salad, all in a hot, steaming potato with a crunchy skin. Happy me. And this is why the recipe deserves a rerun.
2 large russet (baking) potatoes, 3/4 lb. each, scrubbed
3 tablespoons mayonnaise
1 tablespoon water, divided
3/4 teaspoon tomato paste
1 tablespoon plus 1 1/2 teaspoons Dijon mustard, divided
1/2 medium onion, finely chopped
1 tablespoon olive oil
1/2 slice firm white sandwich bread
1 tablespoon milk
1/2 lb. bulk breakfast sausage (1 cup), casings removed [turkey sausage works great here]
1. Prick potatoes with a fork and microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes.
2. Cutting lengthwise, remove top quarter of each potato and scoop out centers, leaving 1/2-inch-thick walls. Preheat oven to 350 degrees with rack in the middle, spray outsides of potato skins lightly with cooking spray, and place on a 4-sided sheet pan.
3. Whisk together mayonnaise, water, tomato paste, and mustard.
4. Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.
5. While the onion cooks, tear bread into small pieces, then soak in milk in a medium bowl until very soft. Mix in sausage, onion, and 2 tablespoons mayonnaise sauce.
6. Divide filling between potatoes. Bake until sausage is cooked through, about 30 minutes.
7. 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 before serving.
Source: Smitten Kitchen