Sausage and apple-stuffed twice-baked sweet potatoes
Uncooked sweet potato(es)
½ cup(s), chopped
Cooked chicken sausage(s)
6 oz, smoked chicken and apple variety, chopped
1 small, peeled, diced
1 tsp, chopped (plus a few leaves for garnish)
Shredded part-skim mozzarella cheese
4⅓ Tbsp, divided (3 Tbsp plus 4 tsp)
- Preheat oven to 350°F.
- Prick a few holes in potatoes with a fork. Place potatoes on a microwave safe plate and cook until tender, about 5 to 7 minutes.
- When potatoes have slightly cooled, cut each in half lengthwise, scoop out flesh into a large bowl and mash; reserve potato skins.
- Heat oil in a medium nonstick skillet over medium-high heat. Add shallot; cook, stirring frequently, until softened, about 3 to 5 minutes. Add sausage and apple; cook, stirring occasionally, for 5 minutes.
- Add sausage mixture, salt and sage to bowl with potato flesh; stir to combine. Gently fold in 3 Tbsp cheese; evenly divide mixture back into reserved potato skins and sprinkle each with 1 teaspoon remaining cheese. Bake until heated through and cheese is melted, about 10 to 15 minutes. Serve garnished with sage leaves. Yields 1 stuffed potato half per serving.