Twice-Baked Cheese and Chicken Sausage Potatoes

Turn a

simple baking potato into dinner for two with a topping of savory chicken

sausage, sharp cheddar, and a cool, fresh salsa to finish it off. With a

minimal amount of meat and cheese and plenty of fresh vegetables, these

“loaded” baked potatoes are nothing to feel guilty about.

And

this is key: To

bring out the spud’s creamiest texture and natural potato flavor, give it time

to bake slowly in the oven. No microwaves, please!

1 russet baking

Preparation

Preheat the

oven to 350° F.

Scrub the

potato and use a small, sharp knife to slightly pierce the skin in several

places. Sprinkle with salt and pepper and wrap tightly in aluminum foil. Place

in a small foil-lined baking pan and bake until very tender, 1-1/2 hours.

(You’ll use the pan again, so go ahead and line it with foil.)

Transfer

the potato to a cutting board and carefully unwrap it. Increase the oven

temperature to 400° F.

Ready to WrapReady to Bake

Baked Potato When the

potato is just cool enough to handle, cut it in half lengthwise. Scoop the flesh

into a bowl and stir in 1/3 cup of cheese until well blended. Season with salt

and pepper. Divide the potato-cheese mixture and mound it back into the potato

shells.

Place the

stuffed potato halves back in the baking pan and bake until beginning to brown

on top, about 5 minutes.

Sliced Potato

Scoop the Flesh and Add the Cheese

Combined Potato and Cheese

Stuffed Potato Shells

Twice-Baked Potatoes Meanwhile,

heat a small skillet over medium heat and add the olive oil. Add the chicken

sausage and season with salt and pepper. Cook, breaking up the meat, until

cooked through, 9-10 minutes.

Combine

the scallion, tomato, cucumber, cilantro, and lime juice in a small bowl and

season with salt and pepper.

Remove

the potato halves from the oven and transfer to plates.

Sausage Beginning to CookCooked SausageSalsa

Divide

the sausage on top of and around the potatoes. Top with the salsa and remaining

cheese and serve right away.

Twice-Baked Cheese and Chciken Sausage Potatoes