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!
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Recipe Link List
Recipes
Chicken Sausage Pesto & Sun-Dried Tomato Stuffed Potatoes
4 (8-ounce) baking potatoes
4 (8-ounce) baking potatoes
2 tablespoons plain fat-free Greek yogurt
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 chicken sausage links
1/2 cup prepared basil pesto
1/3 cup julienne cut sun dried tomatoes, drained of any oil
2 ounces Parmesan cheese, shredded (about 1/2 cup), plus extra for sprinkling
Fresh basil (optional)
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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.
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 chicken sausage links
1/2 cup prepared basil pesto
1/3 cup julienne cut sun dried tomatoes, drained of any oil
2 ounces Parmesan cheese, shredded (about 1/2 cup), plus extra for sprinkling
Fresh basil (optional)
--
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.
6 comments:
YUUUUUUMMMM. Thank you for the ideas.
I've been looking for a good pot pie recipe for the fall! Will definitely use the one you posted. And I will be (im)patiently waiting for that spud post!!
That sounds so yummy! I can't wait to try the stuffed potatoes for dinner! I have an 18 month old daughter and think she will love this. New follower:)
Kaitlyn
www.thebirdsnestblog.com
Just wondering how your girls are? When did you give them Peanut Butter? My Son is 21 months almost 2 and never had it. I can't get any specifics on when to give it to a toddler.
Natie-
My girls are almost 2 years old. I offered peanut butter to them around their first birthday, which is when their pediatrician said it was okay. I did take them to the fire station when we gave peanut butter (alone) in front of those medics to make sure they would be fine if they happened to have an allergic reaction.
catching up on your posts...i don't know what i'd do without your WE EAT posts!! they are seriously a life saver in my house!
xo
Sarai
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