Twice-Baked Potatoes with Sausage and Goat Cheese

Spicy pork sausage and tart goat cheese pump up the flavor of this comfort food favorite. It’s sure to score extra points with your guests.

Lisa Park

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Ingredients

6 medium Russet potatoes		8 ounces sour cream
½ pound Andouille sausage, chopped		¼ cup Italian parsley, julienned
1 medium onion, finely chopped		salt and pepper
7-8 medium white mushrooms, chopped		canola oil, for frying
8 ounces plain goat cheese

Prep: 45 min Total: More than 60 min

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1
Preheat the oven to 400 degrees F. Scrub and dry the potatoes, then place on a baking sheet. Bake in oven on center rack for 30 minutes. Pierce each potato a few times with a fork and bake until tender, about 40 minutes longer.
2
While potatoes are baking, heat a large sauté pan over medium-high heat and add enough canola oil to cover the bottom. Once the oil is hot, add the onion and cook until soft and golden brown, about 4 to 5 minutes. Add mushrooms, season with salt and pepper to taste and cook till the mushrooms lose their liquid and start to brown, about 5 minutes. Stir in sausage and cook 1 to 2 minutes longer. Turn off heat and set aside.
3
Remove potatoes from the oven and reduce heat to 375 degrees F. Hold each potato with an oven mitt or towel and cut in half lengthwise. Scoop out most of the flesh into a large bowl, making sure to leave enough in the shells so that they retain their shape.
4
Mash the scooped-out potatoes with the sour cream and goat cheese and stir in the sausage mixture and parsley. Season with salt and pepper to taste.
5
Mound the mashed potato mixture back into the shells and arrange in a large, shallow baking pan. Place in oven and bake 20 minutes.
6
Remove potatoes from the oven, garnish with parsley and serve.

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