Mike claims that potato skins tend to be rather mediocre at restaurants. If you’ve experienced something similar, you might be interested to know that we’ve discovered a much better and much unhealthier alternative. Sausage (not bacon) stuffed potatoes with a mayo-mustard dressing. The result was heavenly.

This recipe is courtesy of smittenkitchen, my favoritest food blog of all time. If you follow the link, you’ll see mouthwatering pictures that entice you to put down whatever you are doing and make these potatoes RIGHT NOW. The best part of the recipe is that you can use the mayo-mustard sauce as a salad dressing as well. The mashed potatoes on the side were from all the potato insides we scooped out.

A quick note: the recipe calls for breakfast sausages, but I used Shaw’s Italian sweet sausages for no other reason than (surprise) “it was on sale.” In hindsight, that was a poor choice. Shaw’s brand is always terrible and ought to be avoided. There was way too much oil. Italian sausages also had too much flavoring and overpowered the sauce.

Recipe after the jump…

Sausage Potato Skins
From smittenkitchen, who in turn, got the recipe from Gourmet, September 2008

Serves 2

2 large russet (baking) potatoes, scrubbed
3 tablespoons mayonnaise
1 tablespoon plus 1/2 teaspoon water, divided
3/4 teaspoon tomato paste
1/2 teaspoon anchovy paste
2 tablespoons Dijon mustard, divided
1/2 medium onion, finely chopped
1 tablespoon olive oil plus additional for coating potatoes
1/2 slice firm white sandwich bread
1 tablespoon milk
1/2 pound bulk breakfast sausage (1 cup) or 1/2 pound of breakfast sausage, casings removed
1 tablespoon chopped parsley
1/2 teaspoon fresh lemon juice
5 cups salad greens (2 ounces)(we used arugula, which paired with the dijon sauce was deliciously kicky)

Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes.

Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.

Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.

Preheat oven to 350°F with rack in middle.

Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.

Meanwhile, cut bread into small pieces, then heat in milk in a small pan and smoosh it into a pulp. Mix in sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands.

Divide filling between potatoes, then coat skins lightly with oil. Bake on a cookie sheet until sausage is cooked through, about 30 minutes.

While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste.

Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until charred in spots, 3 to 5 minutes. Cool slightly.

Toss greens with dressing and serve with potatoes.