Stuffed Potatoes, Iris

iris mccall

By
@irislynn

We love potatoes, and I loaded these with enough goodies to make a meal, following a member's instructions load the slow cooker and bake all day, then in a pinch or state of laziness, raid the fridge to make em ' great. Here's mine.


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Comments:

Serves:

6 or 12 depending on serving size

Prep:

25 Min

Cook:

1 Hr 15 Min

Method:

Bake

Ingredients

6 large
russet potatoes
1/2 lb
italian pork sausage
1 medium
sweet onion, sliced
1 pt
mushroom , sliced
1/2 medium
red bell pepper, sliced
1/2 medium
green bell pepper, sliced
1/2 lb
italian beef, sliced thin
1
15 oz container good quality au jus
6 slice
provolone cheese, halved
2 Tbsp
italian seasoning
salt and pepper to taste

Directions Step-By-Step

1
Preheat oven to 400 degrees, scrub potatoes well and pat dry. Rub potatoes with olive oil and wrap individually in foil. Bake 1 hour.
2
In a skillet brown italian sausages well. Drain and set aside.
3
In a little of the reserved liquid, sauté onions, peppers, and mushrooms until just softened. Add the sliced beef, cut off heat and set aside.
4
After potatoes are done and cooled,care fully scoop out potatoes, leaving about a 1/4" of flesh so skins don't collapse.
5
Mix half of the scooped out flesh with meat and veggies in a mixing bowl, mix gently, so veggies and meat don't break down too much.
6
Mound mixture into your skins, and top each with a sliced of cheese, run under broiler until cheese is bubbly and slightly browned.

About this Recipe

Course/Dish: Other Main Dishes, Potatoes
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Low Fat, Low Sodium, Low Carb
Other Tag: Quick & Easy
Hashtags: #easy, #flavorful, #tasty