Ross and I made these baked potatoes based off a recipe we found on our crop share’s blog website and I thought they turned out really well! (And by Ross and I made these I mean he did the cooking and I shopped for the ingredients at Safeway, hah.)
To prepare these delicious baked potatoes, you can bake the potatoes like you normally would. Wash the skins well, rub lightly with olive oil, and sprinkle liberally with kosher salt. For cooking time and temperature, this will depend a lot on your oven, but I tend to do 400 degrees for about 50-60 minutes for perfectly baked potatoes.
For the filling, prepare the following:
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1-2 zucchini, depending on size, sliced thin
1/2 onion, thinly sliced
1 package of mushrooms, sliced thin
2 cloves minced garlic
1 14 oz can of diced tomatoes
4 links of Italian sausage, sliced into rounds
Heat a few tablespoons olive oil in a large skillet, then add sausage and onions, stirring frequently until sausage begins to brown. Add mushrooms and garlic, and cook until mushrooms begin to brown. Add the zucchini and peppers, and cook for a few minutes more (I would say 2-3 minutes over medium-high heat). Add drained tomatoes, and season to taste. We almost always use the hot Italian sausage, but if you like mild sausage make sure to add a bit more salt and pepper to the mixture — and if you’re like me, you’ll want to add a pinch of cayenne pepper for heat.
Once everything is done, you can split the potatoes in half, fluff the insides lightly with a fork, and top with the filling you just created!
This filling is also great over rice or pasta if that’s more your speed, and it reheats nicely for leftovers during the week.