|
Serves 8 as a main course, 16 as a side dish
Preheat oven to 425° F. Pierce potatoes with a fork several
times. Rub potato skins with olive oil if a softer potato skin is
desired. Bake potatoes directly on the middle oven rack for 50 -
60 minutes or until they yield to gentle pressure.
While the potatoes are baking, cook the turkey sausage. Drain the
sausage, crumble it and set aside. While potatoes are still hot
(use oven mitt to hold potato), cut them in half lengthwise. Scoop
out the interior flesh of the potato into a medium-sized bowl, leaving
a shell about 1/4-inch thick all around.
Using a potato masher, mash the potato flesh. In a small saucepan
over medium heat, heat milk until hot but not boiling. Add milk
to potato a little at a time, mashing it together each time. Mix
in butter and mash all until smooth. Add salt, white pepper and
chives, if desired and mix together thoroughly. Stir in the shredded
cheese and sausage.
Turn oven to 400° F. Using a spoon, gently fill the potato
shells with the potato mixture, mounding it up high. Place filled
potatoes on a baking sheet, sprinkle with Parmesan cheese if desired,
and bake for 18 - 20 minutes or until hot.
Approximate nutritional analysis (for main course serving size
-- two potato halves):
476 calories, 21 g fat, 48 g cholesterol, 738 g sodium, 18 g protein,
53 g carbohydrates.
|
