Once upon a time (1995), a little girl (yours truly), took a home-ec class in a land far far away (Maryland). And... she learned how to make twice baked potatoes! Outside of toad-in-a-hole, twice baked potatoes are one of the very first things I remember learning how to cook. This is a new and improved version. How's that for applied learning? :)
What's in the fridge:
- 2 sweet potatoes
- 1/4 cup sour cream
- 6 maple pork sausages
- 1/2 cup shredded mozzarella
- Spinach for side salad
- Balsamic glaze
- Bake the sweet potatoes at 350 for about an hour, until you can easily pierce them with a fork.
- Once ready, remove from the oven and cut in half length-wise. Let cool.
- Meanwhile, remove pork sausage from casing and cook on medium heat, breaking up the meat into crumble size pieces. Cook until fully browned.
|Sausage removed from casing|
|Much more appetizing once cooked!|
|Sweet potato skins waiting to be filled|
- Mix together the sweet potato meat, sausage, 1/4 cup cheese and sour cream.
|Filling for the sweet potatoes|
- Put the potatoes back in the oven for about 10 minutes at 350 to get them warmed up and for the cheese to melt.
- Plate and serve! Here, I served the potato with a side of spinach with balsamic vinaigrette and got fancy decorating the plate with balsamic glaze.