Baked Potatoes with Sausage and Arugula Sauce

From the book, Weeknights with Giada. get this book >

ingredients

4 servings
 
Baked Potatoes with Sausage and Arugula Sauce
4 (8 to 10-ounce) baked russet potatoesrusset potatoes4
3 tablespoons extra-virgin olive oilextra-virgin olive oil3
1 small onion, dicedonion(s), small1
1 teaspoon kosher salt, plus extra for seasoningkosher salt1
½ teaspoon freshly ground black pepper, plus extra for seasoningfreshly ground black pepper½
2 cloves garlic, mincedgarlic clove2
8 ounces sweet or spicy Italian-style turkey sausage, casings removedturkey Italian-style sausage8
1 ½ cups tomato-basil or marinara saucemarinara sauce1 ½
3 cups baby arugula or spinach leavesbaby arugula3
½ cup (4 ounces) mascarpone cheese, at room temperature mascarpone cheese4
½ cup grated Parmesan cheeseparmesan cheese½
2 tablespoons chopped fresh flat-leaf parsleyflat-leaf parsley2

instructions

 
Baked Potatoes with Sausage and Arugula Sauce
Place an oven rack in the center of the oven. Preheat the oven to 350°F.

Wrap each potato in foil and bake for 1 hour until tender when pierced with a knife (Alternatively, to cook the potatoes in a microwave: Place 2 potatoes at a time on a dinner plate. Microwave on high for 8 minutes. Turn the potatoes over and cook for another 6 to 8 minutes until soft. Repeat with the remaining potatoes.)

In a large skillet, heat the oil over medium-high heat. Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, until softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the sausage and using a wooden spoon, break up the meat into 1/2-inch pieces. Cook until brown and cooked through, about 6 to 8 minutes.

Add the marinara sauce and arugula. Bring the mixture to a boil and cook until the arugula has wilted, about 2 minutes. Stir in the mascarpone until the mixture forms a creamy sauce. Remove the pan from the heat and stir in the Parmesan cheese. Season with salt and pepper, to taste.

Cut a slit in the top of each baked potato and gently squeeze the ends to form an opening in the top. Spoon the sausage sauce into each potato. Garnish with chopped parsley and serve.
This recipe is featured in:
Weeknights with Giada: Quick and Simple Recipes to Revamp Dinner

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