Tuscan Potato Skins With Turkey Sausage

Serves 12-16


8 medium russets (An oval shape helps for prep)
1 16 ounce package Jennie-O Turkey Sausage
1/3 C Tuscan flavored fine olive oil (divided)
2, 14.5 ounce cans diced tomatoes flavored with basil, oregano and garlic
2-3 C extra sharp cheddar cheese grated
4 T butter melted
Kosher salt and ground black pepper
1 T chili flakes or more for sprinkling
1 small bunch of scallions sliced for garnish
Sour cream to place on top if desired


  • Thoroughly wash, scrub and pat dry the potatoes. Pierce each several times with a fork or sharp skewer. Place directly on rack in a preheated 375 degree F oven spaced evenly. Cook for 50 minutes or until tender.
  • While potatoes cook, break up the turkey sausage and cook in pan with about 2 T Tuscan olive oil, mashing until all cooked so you have crumbles. Cook until very done. Set aside. Drain the two cans of tomatoes. Set aside. Chop the onions and grate the cheese. Set aside.
  • To check if the potatoes are done, pierce with knife to make sure there is no resistance so you know they’re tender but NOT mushy. Remove, put on a wire rack and cool for about 10 minutes. You’ll see the skin shrivel a little. That’s okay. Now, cut lengthwise in half and using a spoon (I used a grapefruit spoon because of the serrated tip. That made it easier to scrape out the potato) slowly remove all but about a ¼ inch thickness of potato all around, working from the inside out so you don’t break the potato. (Reserve inside of potato for another use. Can even freeze!) Then brush the tops and indentation of the potato boats with 4 T melted butter and sprinkle with kosher salt and pepper. Put on cookie sheet and return to the oven and broil on low until you see the edges of the potatoes browning a little and the butter is bubbling. Remove, and arrange on a cookie sheet again for filling. First drizzle with a bit of the olive oil in each boat. Then place about 2 T of the tomatoes in the boat. Then about the same amount of cooked sausage. You want them billowed and full but not overflowing over the sides. Now add the grated cheese. The amount is up to you. We like a LOT! Sprinkle with chili flakes and then first cook in a 400 degree F oven for about 20 minutes, then broil for about 10-12 minutes until the cheese is bubbling and begins to brown. Take out, sprinkle with onions, drizzle with more Tuscan olive oil. SERVE.

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