Baked Potato with Sausage and Arugula

Rose Rauhauser


This potato is like a meal, sometimes we eat 2 of them with Italian bread. It also is an inexpensive way to feed a family and is healthy at the same time. Enjoy

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1 Hr
1 Hr


large russet potatoes pricked all over
3 Tbsp
olive oil
small vidalia onion chopped small
large cloves of garlic minced
8 oz
sweet or spicy italian sausage casings removed(turkey sausage can be used also)
1 1/2 c
tomato/basil or marinara sauce
3 c
baby arugula or spinach leave packed tight in cup
4 ounces of marscapone cheese at room temperature
1/2 c
grated parmesan cheese
2 Tbsp
chopped flat leaf parsley


1Preheat oven to 350. Clean and poke with fork all over the potatoes, wrap each in foil and bake 1 hour, or done until tender. In a large skillet, heat oil, medium heat, add the onion, salt and pepper to taste, sauté two or three minutes on low heat, add garlic and cook about 30 seconds, add the sausage and break up meat into small pieces and cook until brown, 6 to 8 minutes. Add the marinara sauce and arugula. Stir in the marscarpone until mixture forms a creamy sauce. Remove the pan from heat and stir in Parmesan cheese. Season to your taste if necessary with salt and pepper. Cut the potato in half and/or slit the top, gently take out most of the potato and add a little butter gently smash a little, put back into the potato and spoon the sausage sauce into each potato. garnish with chopped parsley and serve.

About this Recipe

Course/Dish: Potatoes, Meat Appetizers, Pork
Main Ingredient: Potatoes
Regional Style: Italian