Potato skins with sausage and sweet peppers
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Bell pepper sausage is a classic of Italian-American cuisine, a perfect combination in any form, whether as a main course or as a filling for lasagna. Now try it as an appetizer on baked potato skins. It's also a great way to use up leftover bell pepper sausage from last night's dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large Russet Burbank potatoes
- Toppings: fried onions, bell peppers and Italian sausage; fresh mozzarella
We recommend
Recipes with similar ingredients: potato, sausage, sweet pepper
Cooking the dish according to the recipe:
- Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool.
- Cut the skins lengthwise into quarters and scoop out the flesh, leaving 0.5 cm-thick skins. Brush both sides of the skins with melted butter and season with salt and pepper. Bake, skin side up, at 450°F (230°C) until crisp, about 15 minutes. Add your favorite toppings. For cheese skins, flip the baked skins, sprinkle with 1 cup of grated cheddar, and bake for another 5 minutes.
Categories:
Similar recipes
