Italian inspired Potato Bites
Servings: 2
Total Time: 30 minutes active 1.5 hours inative
Ingredients
6 small Yukon gold potatoes
1/4 tsp salt
1/4 tsp pepper
1/4 tsp granulated garlic
1/4 tsp dried basil
1/4 tsp dried oregano leaves
1/4 tsp dried parsley
pinch thyme
1 TBSP olive oil
2 oz Italian sausage
1 oz frozen chopped spinach
1 tsp mascarpone cheese
salt & pepper
Garnish
1 tsp mascarpone
Directions
1. Toss the potatoes in the herbs and seasoning with the olive oil.
2. Bake at 400 degrees F in a small ceramic dish for 1 hour or until fully cooked.
3. Allow to cool completely.
4. Brown the sausage in a pan and add the spinach, cook until all moisture is cooked out. Set aside.
5. Trim the tops off of each potato and scoop out (and save) the insides, leaving a thin wall of potato inside the skin for stability.
6. Mash the potato that you just pulled out and add the sausage, spinach, mascarpone and season with a little salt & pepper. Do not go too heavy on the seasoning- the skins are heavily seasoned.
7. Fill the potatoes with the mixture and overfill until all the mix is gone. Tap down on the mix so it doesn't fall off.
8. Cook until hot (165 degrees F) all the way through. About 20-30 minutes at 400 degrees F should do it.
9. Top with a dollop of mascarpone.
2. Bake at 400 degrees F in a small ceramic dish for 1 hour or until fully cooked.
3. Allow to cool completely.
4. Brown the sausage in a pan and add the spinach, cook until all moisture is cooked out. Set aside.
5. Trim the tops off of each potato and scoop out (and save) the insides, leaving a thin wall of potato inside the skin for stability.
6. Mash the potato that you just pulled out and add the sausage, spinach, mascarpone and season with a little salt & pepper. Do not go too heavy on the seasoning- the skins are heavily seasoned.
7. Fill the potatoes with the mixture and overfill until all the mix is gone. Tap down on the mix so it doesn't fall off.
8. Cook until hot (165 degrees F) all the way through. About 20-30 minutes at 400 degrees F should do it.
9. Top with a dollop of mascarpone.
Notes & Tips
This would also make a great side dish or a nice brunch dish.