| Baked Potato with Sausage, Tomato and Super Greens Sauce |
Author: Nicole
Ingredients
- 4 medium russet or baking potatoes
- 1 to 2 tablespoons olive oil
- 1 pound sweet Italian sausage (pork or turkey), casings removed
- 1 medium onion, diced
- ½ cup dry red wine
- 2 garlic cloves, minced
- 3 cups marinara sauce (see Notes)
- 5 ounces mixed baby super greens (such as kale, chard and/or spinach)
- 6 ounces mascarpone cheese, at room temperature
- ¼ cup grated parmesan cheese
- 2 tablespoons chopped fresh basil
- Fine sea salt and freshly ground pepper
Instructions
- Preheat oven to 425°F. Wash, scrub and dry potatoes. Do not prick with a fork. Place on a baking sheet. Bake until very soft when pinched with tongs, about 1-1/4 hours.
- In a 4 to 5 quart Dutch oven or pot, heat 1 tablespoon of olive oil over medium-high heat. Add sausage, and using a wooden spoon, break up meat into small pieces. Cook until brown and cooked through, about 8 minutes. Using a slotted spoon, transfer sausage to a plate.
- Drain off all but 1 tablespoon of fat (or if there’s none remaining, use the additional tablespoon of olive oil) and cook onion with ½ teaspoon of salt and ½ teaspoon of black pepper over medium-high heat, stirring frequently, until softened, about 5 minutes. Add red wine to deglaze the pot. Cook for 2 minutes until most of the wine has evaporated. Add garlic and stir for an additional 1 minute.
- Add sausage back into the pot. Add marinara sauce and greens to pot. Bring to a boil and cook until greens have wilted, about 2 minutes. Stir in mascarpone until the mixture forms a creamy sauce. Season to taste with salt and pepper.
- Serve immediately over cooked potatoes with a sprinkling of parmesan cheese and fresh basil. Or refrigerate until ready to use and reheat.
Notes
* Check out Josephine’s Marinara Sauce (Red Sauce) recipe for an easy homemade marinara sauce or use your favorite jarred sauce.
Recipe by Riegl Palate at https://www.rieglpalate.com/baked-potato-with-sausage-tomato-and-super-greens-sauce/