When was the last time you had a really great baked potato?
I baked a few recently and decided to try something other than the usual cheese and sour cream. If you’re looking for a more filling potato, you may want to give this Turkey Sausage topping a try.
It’s easy to make. Just remove the casing from five Italian Sausage links and brown in a skillet. After browning the sausage, add a small can of cream of mushroom soup, fill the empty can with 2% milk and pour it into the skillet as well. Simmer for about 10 minutes and it’s all done.
While the sauce is simmering you can prepare your veggie toppings. First, sauté 1/2 of a red bell pepper in 1/2 tsp olive or vegetable oil for about 4 minutes or until you achieve the texture you prefer. Second, follow the package directions for heating a frozen bag of seasoned broccoli.
To assemble, start with a beautifully baked Idaho potato. I washed mine very well, dried with a paper towel, rubbed them with a little olive oil, then sprinkled them with a little kosher salt. They were placed directly on an oven rack and baked at 375 degrees for about an hour. Larger potatoes may require a little more time.
First on top was the Turkey Sausage and Cream of Mushroom Soup mixture.
Next, I added a few pieces of broccoli and red bell pepper.
Finally, I added shredded cheese, sour cream and something I have never purchased before, French Fried Onions. I have seen these cans for years. The product isn’t new but I have never been compelled to buy any. Then one day I had dinner at a restaurant where a house made batch was served with my meal and I fell hard for them.
The onions and sausage and everything else together made this one of those sit back and seriously take your time kind of meals. The potato was soft and fluffy and the skin had just the right kind of soft/crisp texture. Yes I did eat the skin. It was awesome.
After this, I’m ready to try more great potato toppings. Maybe I can try it with chili or even with a seafood blend. The wheels are turning now.
