DOUBLE STUFFED POTATOES

While this recipe takes a little longer to make, it is a very well rounded meal in a compact container. Great for freezing and pulling out at short notice for lunches or dinners. Best of all, you can (and should) use whatever vegetables are available in your refrigerator. This recipe is just a starting point for your creativity.

Ingredients:

4 large baking potatoes
1 T olive oil
1 small onion, chopped
1 clove garlic, minced
1 green bell pepper
1 mild chile (for example an Anaheim) if desired
1 pound San Luis Sausage, cooked and sliced
1 cup low fat ricotta cheese
salt and pepper to taste
1/2 cup sharp cheddar cheese

Preparation:

Scrub potatoes and wrap in foil. Place in oven and bake at 400 degrees until tender, approximately 1 1/2 to 2 hours. Meanwhile, heat olive oil over medium-high heat and saute onions for 5 minutes. Add garlic and remaining vegetables and saute another 5 minutes or until garlic is starting to brown. Remove from heat and add sausage to the mixture. Taste the mixture and add salt and pepper to taste. Stir in ricotta cheese and set aside.

Take potatoes out of oven and cut a small oval out of the top. Holding the potato with a mitt, remove the oval and scoop out the flesh of the potato with a fork or spoon. Try to remove all but 1/2 inch around the sides and bottom. Mix the scooped out potato with the vegetable and sausage mixture. If it is too dry, add milk to create the desired consistency.

Spoon the mixture back into the potatoes and top with cheddar cheese. (They will be very full.) Bake for 10 minutes at 400 degrees or until cheese is melted. Enjoy!

Serves 4

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