A hearty and flavorful meal combining baked potatoes with Italian sausage, peppers, onions, and a rich tomato sauce, all topped with melted mozzarella cheese.
Ingredients:
- For the Baked Potatoes:
- 4 large russet potatoes, scrubbed
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- For the Sausage & Vegetable Filling:
- 1 pound Italian sausage (sweet or spicy), removed from casings
- 1 large onion, chopped
- 2 bell peppers (any color), chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- Salt and pepper to taste
- ½ cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Potatoes: Preheat oven to 400°F (200°C). Wash and scrub the potatoes. Prick each potato several times with a fork. Rub the potatoes with olive oil, salt, and pepper. Place them directly on the oven rack or on a baking sheet lined with parchment paper. Bake for 1 hour, or until a fork easily pierces the potato.
- Cook the Sausage: While the potatoes are baking, cook the Italian sausage in a large skillet over medium-high heat, breaking it up with a spoon as it cooks. Cook until the sausage is browned. Remove the cooked sausage from the skillet and set aside, leaving any rendered fat in the pan.
- Sauté the Vegetables: Add the chopped onion and bell peppers to the skillet and cook over medium heat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Make the Sauce: Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, allowing the sauce to thicken slightly.
- Assemble the Baked Potatoes: Once the potatoes are cooked, remove them from the oven and let them cool slightly. Cut each potato lengthwise, almost all the way through, and fluff the inside with a fork.
- Fill the Potatoes: Spoon the cooked Italian sausage and vegetable mixture into the opening of each baked potato. Top with shredded mozzarella cheese.
- Bake Briefly: Place the filled potatoes back in the oven for 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with fresh chopped parsley and serve hot.