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Categories:
potatoes chicken sausage onion garlic green pepper stalks celery pepper salt Cheddar cheese green onions
Viewed: 106 - Published at: 4 years agoIngredients
- 4 whole Large Russet Potatoes, Cut In Half Lengthwise
- 1 pound Chicken Sausage, Casings Removed
- 1 whole Onion, Diced
- 3 cloves Garlic, Minced
- 1/4 cups Water
- 1 whole Green Pepper, Stem And Seeds Removed, Then Diced
- 2 stalks Celery, Diced
- 1 teaspoon Pepper
- Salt To Taste
- 1 cup Sharp Cheddar Cheese, Shredded
- Chopped Green Onions, For Garnish (optional)
Method
- Preheat oven to 450 F. Place potatoes on a rimmed baking sheet. Bake for 35-40 minutes until cooked through and skins are crispy.
- Meanwhile in a cast iron skillet over medium high heat add chicken sausage, onion and garlic. Break into pieces and let chicken sausage cook through until nicely browned and the onions are translucent. Drain any grease, if needed.
- Add a little water (about 1/4 cup) and add in pepper and celery. Season with pepper and let veggies cook until tender (will take about 8 minutes but keep an eye on it and remove pan from heat when the veggies are done to your liking).
- Remove potato halves from oven, scoop out the middle using a small spoon or melon ball scoop, making sure to leave some of the inside around the skin so they don't fall apart.
- Add enough filling to fill up the potato skins. Top with cheese and bake another 10 minutes until cheese is bubbly.
- Garnish with green onions.
- Enjoy.
