Veggie & Chicken Sausage Stuffed Potatoes
4 baking potatoes or sweet potatoes
2 Tbsp olive oil, plus 1 tsp, divided use
4 links of apple chicken sausage, sliced into 1/4 rounds
1/2 sweet onion, sliced thin
1 cup crimini or baby bella mushrooms, sliced
2 cloves garlic, minced
1 red bell pepper, sliced thin
1 zucchini, sliced thin
1 yellow squash, sliced thin
1 14oz can diced tomatoes, some juice drained off but not all
1/2 tsp dried dill or 1 Tbsp fresh chopped dill
1/2 tsp Kosher salt
1/4 tsp black pepper
Preheat oven to 400 degrees. Rub potatoes with olive oil, stab a few times with a fork to allow for ventilation when baking, and place in middle rack of oven to bake for 50-60 minutes. While potatoes bake, prepare all the sausage and veggies.
In a large skillet, heat 2 Tbsp olive oil over medium-high heat. Add chicken sausage and onions, gently tossing and cook until the sausage begins to brown. Then add the mushrooms and garlic, and allow for mushrooms to begin to brown. Add in red pepper, zucchini and yellow squash, and cook for about 2 minutes. Then add in the tomatoes with a little bit of the juice from the can, the dill and your seasoning. Cook for an additional 2 minutes and then remove from heat while you wait for the potatoes to finish baking.
Once potatoes are done, carefully remove them from the oven (wooo hot potato!!) and allow them to cool slightly. Then slice lengthwise down the potato and fluff the the inside with a fork to loosen everything from the skin. Drizzle with a bit of olive oil and season with a dash of salt & pepper. Then generously top with the sausage and veggies. Serve with a dollop of sour cream if you so desire.
Recipe adapted from The Cozy Apron (http://thecozyapron.com/reminiscing-a-little-over-vegetable-stuffed-potatoes/)