Easy is the name of the game this week.. which is why I do not take it upon myself to develop any creativity and write my own recipes this week.
Although. There is one.
We made these Spinach & Ham Stuffed Potatoes last night for dinner, and oh my word. I wish I could have eaten 11 of them. We all cleaned our plate.
When meal planning today I was jotting down ideas for stuffing potatoes.
Do you know how many combinations I came up with?? They are endless!
This inspired me to begin working on a blog post specifically dedicated to Stuffed Spud.
So, fellow potato-lovers, stay tuned for that..
Until then, get your pens ready!
Recipe Link List
Chicken Sausage Pesto & Sun-Dried Tomato Stuffed Potatoes
Preheat the oven to 425 degrees. Pierce your potatoes with a fork and place on a foil lined rimmed baking sheet. Drizzle with olive oil and salt and black pepper. Bake potatoes for 45-60 minutes, or until they are not longer resistant when squeezed gently at its thickest part.
Remove from the oven and allow to cool 5 minutes.
While the potatoes cook, remove casings from the chicken sausage and add to a warmed sauté pan, cooking until no longer pink. Remove from heat.
Cut one-third off each potato lengthwise. Remove pulp from potato, leaving a 1/8-inch-thick shell. Combine potato pulp, yogurt, salt, pepper, sausage, cheese, tomatoes and basil in a large bowl, stirring to combine. Evenly fill potato shells with chicken mixture; sprinkle with addition cheese and fresh basil if desired.