Serves 4 with leftovers
|2||tablespoons vegetable oil|
|2||pounds pork sausage, removed from casing, if necessary|
|2||onions, finely chopped|
|½||cup sour cream|
|Salt and black pepper, to taste|
|Pinch of crushed red pepper|
|1||cup grated cheddar|
1. Set the oven at 400 degrees.
2. With a fork, prick the potatoes well all over. Set them on the oven rack and bake for 55 to 60 minutes or until they are tender when pierced with a skewer. Leave oven on.
3. In a skillet, heat 1 tablespoon of the vegetable oil. Add the sausage and brown it, crumbling with a metal spoon, for 5 minutes or until it is no longer pink. With a slotted spoon remove the sausage from the pan and transfer to a plate lined with paper towels.
4. Remove all but 1 tablespoon of fat from the pan. Add the onions, and cook, stirring often, for 8 minutes. Transfer to a bowl.
5. When potatoes are cool enough to handle, halve each lengthwise and scoop out the flesh, leaving a ¼-inch wall around the skin. Transfer the flesh to the bowl of onions. Use a potato masher to mash the mixture together. Add the butter, sour cream, salt, black pepper, and red pepper. Fold in ½ cup cheddar and sausage.
6. Brush the skins of each potato with some of the remaining vegetable oil. Set on a baking sheet. Divide the sausage mixture among the potatoes and top with the remaining cheddar.
7. Bake the potatoes for 20 minutes or until the cheese melts and the edges of the potatoes are beginning to brown. Set aside 4 stuffed halves for the hash. Serve the remaining potatoes with smoky scallion mayonnaise. Sydney Oland