This sausage dog will reign supreme at your next BBQ. This king dog serves up your main and side altogether!
|1 Pkg||(375 g) Schneiders® Grill'ems® Original|
|1/3 cup||(75 mL) Maple Leaf® Ready Crisp® Bacon Bits|
|2 tbsp||(30 mL) olive oil|
|5||medium rusted potatoes|
|1 cup||(250 mL) sharp cheddar cheese, grated|
|1/3 cup||(75 mL) butter|
|1/3 cup||(75 mL) cream or milk|
|1/2 cup||(125 mL) green onion, thinly sliced|
|1/2 cup||(125 mL) sour cream|
PREHEAT oven to 400 degrees.
PLACE potatoes in a large bowl.
DRIZZLE with olive oil and season with salt and pepper.
WRAP each potato tightly in foil and place on a parchment lined baking sheet.
BAKE in oven for 40 to 45 minutes checking after 30 minutes.
POTATOES are done when the flesh is pierced easily with a fork.
REMOVE potatoes from oven and allow to cool until easy enough to handle.
CAREFULLY slice potato down the center and scoop out ¾ of the flesh into a bowl.
IN a small pot melt butter over medium high heat.
ADD cream and stir to combine.
ADD the potatoes and mash with a fork.
ADD cheese and mix well to combine.
ADD ¾ each of the bacon bits and onions.
SEASON with salt and pepper.
IF your mashed potatoes are too stiff add additional cream if desired.
FILL hollowed cavities of potato jacket with mashed potato mixture.
PLACE back into foil and keep warm on top rack of BBQ.
GRILL sausages for 6 to 10 minutes turning frequently or until an internal temperature of 165 degrees is reached.
PLACE each sausage onto potato.
DRIZZLE with sour cream and garnish with remaining onion and bacon bits.
Get creative with your mashed potatoes and add your favorite cheeses or try serving with BBQ sauce.
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