I Ate ‘Ugly’ Sausage-Stuffed Potatoes… and I’m Hooked

I don’t think I need to tell you that sometimes the tastiest food is not the prettiest. Take a real close look at meat sauce, or shiny, oily cheese draped over tuna, or a ground-up olive paste—and you'll see that being delicious doesn’t always equal attractive. Conversely, I’m wary of overly pretty food: fondant-covered cakes that look rubbery or glazed tartlets that look as if they’ve been cellophane-wrapped.

And of course, all this is just an elaborate apology for these “hideously” sounding and looking sausage-stuffed potatoes that were so good I’d happily eat them in private just to have them again.

What also drew me to this dish is how budget-friendly it is—even though I tried to make it pricier, using Whole Foods chicken sausages and organic, locally grown potatoes—to prove that good food doesn't need to cost much.

Times are tough. A recession isn’t necessarily about losing your job, but worrying you might, or that making ends meet will become harder—and I don’t know anyone spared that anxiety. It feels refreshing to realize that some of my favorite dishes are light on the wallet yet taste like a million bucks. So, amid the cookies and party treats heading our way, I’m launching a “Budget-Friendly” tag and recategorizing recipes accordingly. It's long overdue.

Sausage-Stuffed Potatoes

Adapted from Gourmet (September 2008), via a reader who encouraged “Deb must make this.”

One glance at my photos will show I didn’t follow the directions perfectly—I scooped like building TGI Fridays potato skins rather than hollowing them out whole. Details. Both methods work, though I suspect the original technique might create a prettier result than my “meat boats.”

Serves 2

Prick the potatoes with a fork and microwave them, covered with a paper towel, on high until tender, about 10–12 minutes.

Cut each potato lengthwise, remove the top fourth, and scoop out the center (reserve for another use), leaving a ½-inch-thick shell.

Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1½ tablespoons Dijon mustard.

Preheat the oven to 350 °F (middle rack).

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

Meanwhile, tear the bread into small pieces and soak in milk until very soft. Combine the sausage, parsley, onion, and 2 tablespoons of the mayonnaise mixture by hand.

Divide the filling between the potato halves, lightly coat the skins with oil, and bake on a sheet pan until the sausage is fully cooked, about 30 minutes.

While the potatoes bake, whisk together 1 tablespoon of the mayonnaise mixture with lemon juice, remaining 1½ teaspoons Dijon, ½ teaspoon water, plus salt and pepper to taste.

Once the potatoes are out of the oven, switch to broiler. Spoon the remaining mayo mix over the filling and broil 3–5 minutes from 3–4 inches distance, until charred in spots. Let cool slightly.

Toss the greens with the dressing and serve alongside the potatoes.

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