January 3, 2014

Mini Baked Potatoes Topped with Tabasco spiced Sausage

Post by Chef Corbin

Yield- 12 pieces


12 mini potatoes- approximately 5-7 cm long
1 tablespoon (14ml) olive oil
1 ounce (30 grams) of white onion minced
1 garlic clove, minced fine
3 Mild Italian style sausages (meat removed from the casing)
2 ounces (60 grams) ready-made tomato sauce
1 ½ ounces (45 grams) of chopped fresh tomato
1 tablespoon (14ml) Tabasco sauce
1 ounce (25 grams) of chopped fresh parsley
1 stalk of green onion, sliced thin

2 ounces (60 grams) of finely shredded sharp cheddar cheese


Preheat an oven to 350-degrees F.  Pierce each mini potato with a fork on all sides and place onto a small baking tray.  Bake the potatoes for approximately 20 minutes or until cooked through.

Preheat a heavy bottom skillet on the stove top over medium high heat.  Sauté the sausage meat with the onions, olive oil and garlic.  Continue to cook for 5 minutes.  Add the tomato sauce with the fresh diced tomatoes for another 4-5 minutes or until the sausage is cooked through.  Turn the heat off and add the Tabasco sauce, chopped fresh parsley and green onions.

Remove the baked potatoes from the oven and slice them open with a small knife.  Top each mini baked potato with the stewed sausages and top each one with equal amounts of the finely shredded cheddar cheese.  Serve while still warm.
Option- replace the sausages with ground turkey or beef and season with ground cumin and paprika.