Description
Everyone must try this Baked Potato with Sausage and Arugula Sauce as soon as humanly possible. Sorry to sound bossy, but make it now!
Ingredients
- 1-½ Tablespoon Extra Virgin Olive Oil
- ½ whole Small Onion, Diced
- Kosher Salt And Freshly Ground Pepper, To Taste
- 2 cloves Garlic, Chopped
- ¼ pounds Pound Italian-style Turkey Sausage, Ground
- ¾ cups Jarred Marinara Sauce
- 1-½ cup Baby Arugula
- ¼ cups Mascarpone Cheese, At Room Temperature
- ¼ cups Grated Parmesan
- 2 whole Baked Russet Potatoes
- 1 Tablespoon Chopped Fresh Flat-leaf Parsley
Preparation
Heat olive oil in a skillet over medium-high heat. Add onions, salt and pepper and cook onions until they start to soften, about 5 minutes. Add garlic.
Add sausage and crumble with the back of a wooden spoon. Continue cooking until sausage is browned and cooked through.
Pour marinara sauce over the sausage mixture and add arugula. Bring to a boil and simmer for 3–5 minutes, until arugula has completely wilted. Spoon in mascarpone cheese and stir until it melts and creates the most delicious creamy sauce. Finally, sprinkle on some Parmesan cheese. Stir in the cheese and season with salt and pepper if needed.
Cut a slit in the top of the baked potatoes. Press both ends of potatoes together until they pop open. Spoon on a generous helping of the sausage and arugula sauce. Sprinkle with a little fresh parsley.
Recipe slightly adapted from Giada De Laurentiis and Food Network.
