When I saw these on Smitten Kittens Blog I knew they had "Chris" written all over them! And what an easy dish to throw together on a week night! Plus I LOVE to get my hands in my food, so when in the directions it said to use your hands I KNEW this was the recipe for me! 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) or 1/2 pound of breakfast sausage, casings removed 1 tablespoon chopped parsley 1/2 teaspoon fresh lemon juice 5 cups salad greens (2 ounces)(we used arugula, which paired with the dijon sauce was deliciously kicky)
Directions Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes.
Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.
Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.
Preheat oven to 350°F with rack in middle.
Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.
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.
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.
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.
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.
Toss greens with dressing and serve with potatoes.
I'm southern, I live in the north (you'll never convince me MD is not the north) and I'm slightly sarcastic, sorry it just happens, like poop happens, my sarcasm happens too~
I LOVE my husband, my daughter, and my dogs, and I’m a Christian, though not always the best example. I try to do it all, but know i can't alone. I brighten my journey with a few bows, sparkles, monograms, and heels. This is how I brought my southern roots to the north!