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The Boston Globe

Food & dining

Recipe for sausage-stuffed baked potatoes

Serves 4 with leftovers

6 russet potatoes
2 tablespoons vegetable oil
2 pounds pork sausage, removed from casing, if necessary
2 onions, finely chopped
2 tablespoons butter
½ cup sour cream
Salt and black pepper, to taste
Pinch of crushed red pepper
1 cup grated cheddar

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