Serving Up {Entree}: Sausage Stuffed Potatoes

My son announced recently that after eating potatoes at a friend's home for dinner he now loves potatoes.  Since I know how short lived such proclamations can be, I have jumped on the potato bandwagon and have been serving a number of potato entrees.  

I'm pretty sure whether a declared potato lover or not, these sausage stuffed potatoes would be a hit.  I use Sage flavored sausage, which only adds to the flavor of the end product.  The mayonnaise sauce, with it's dijon kick and lemon undercurrent, makes the entire dish.   I hope you agree.

One Year Ago: Spinach Artichoke Stuffed Shells

SAUSAGE STUFFED POTATOES     
(recipe from Smitten Kitchen)
printable version

4 large russet potatoes, scrubbed
6 Tbs. mayonnaise
2 Tbs. plus 1 tsp. water, divided
2 Tbs. tomato paste
1 tsp. anchovy paste
4 Tbs. Dijon mustard, divided
1 medium onion, finely chopped
2 Tbs. olive oil plus additional for coating potatoes
1 slice firm white sandwich bread
2 Tbs. milk
1 pound bulk breakfast sausage
2 Tbs. chopped parsley
1 tsp. fresh lemon juice
8 cups salad greens

Prick potatoes with a fork.  Bake until tender (I like to bake my potatoes in the crock pot).  Cut each potato in half lengthwise and scoop out center (save for another use), leaving 1/2-inch-thick walls.  Coat skins of potatoes lightly with oil.  Place in shallow baking pan.  Preheat oven to 350 degrees.

Whisk together mayonnaise, 2 tablespoon water, tomato paste, anchovy paste, and 3 Tbs. mustard.  This is your mayonnaise sauce.

Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.

Meanwhile, tear bread into small pieces, then soak in milk in a medium bowl until very soft. Mix in sausage, parsley, onion, and 4 Tbs. of mayonnaise sauce.

Divide filling between potatoes and cook in preheated oven until the sausage is cooked through, about 30 minutes.

While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 Tbs. mustard and 1 teaspoon water, and salt and pepper to taste.  This is your dressing for your greens.

Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until bubbly, 3 to 5 minutes. Cool slightly.

Toss greens with dressing and serve with potatoes.