Smoked Sausage Baked Potato
6 largebaking potatoes
1 largered bell pepper, julienned
1 largeyellow or orange bell pepper, julienned
1 largeonion, sliced
1 pkghillshire farm smoked sausage, sliced into bite-sized pieces
2 tspbutter, plus more if desired for potato filling
1 tspextra-virgin olive oil
1 tspitalian seasoning
·salt & pepper, to taste
1/2 cshredded italian cheese blend, if desired
How to Make Smoked Sausage Baked Potato
- Clean your potatoes with a stiff-bristled brush and cold water. After you've thoroughly cleaned the potatoes, look them over and remove any bruises or mis-colored spots.
- Using a fork, work your way around each potato stabbing deeply into it's flesh. 6-12 stabs should do it depending on the size of the potatoes you are using. This allows steam to escape during the cooking process.
- Dry the potatoes off with a paper towel and preheat the oven to 350°F. Take a small bowl and add just a splash of your chosen oil, and have a container ready for the potatoes once they've been oiled. Then lightly salt and pepper each one and put aside as you wait for the oven to heat up.
- Once the oven has heated, arrange the potatoes directly on the cooking rack and place a baking sheet on the rack underneath them to catch any drippings.
- Cooking time will vary from 1 hour and up depending on the size and quantity of potatoes you cook. The skin should be puffed up, golden-brown and crispy, and the potato should squish easily and be very soft on the inside.
- When the potatoes have about 30-35 minutes of cooking left, heat a medium skillet to medium-high heat. Add 2 teaspoon of butter and 1 teaspoon of extra-virgin olive oil and let the butter melt. Add the onions and saute them until they are soft and translucent (about 5-7 minutes). Add the peppers and cook with the onions for about 8 minutes or until peppers are crisp-tender. Add the smoked sausage, reduce heat to medium-low, cover and let cook, stirring occasionally.
- Once the potatoes have been properly cooked, carefully remove from the oven. Keep in mind that potatoes retain heat for quite a while, so use tongs or an insulated cooking mitt to remove the potatoes.
- Cut the potatoes open and fluff with a fork. Add butter, additional salt and pepper (if desired). Top the potatoes with the smoked sausage mixture. Top with Italian cheese, if desired. Place on a microwavable plate and microwave in intervals of 30 seconds until the cheese has melted.