Dress up your baked potatoes with a simple topping of zucchini and sausage. You’ll be surprised by how easy it is to level up your basic baked potatoes.
Food
Zucchini And Sausage Baked Potatoes
September 1, 2020
Yield
Serves 4
Prep Time
10mins
Cook Time
60mins
Difficulty Level
1 / 5
Ingredients
Basic Baked Potatoes
- 1 tsp salt
- 2 tbsps light olive oil
- 4 equal-sized (about 200 g each floury potatoes (such as Dutch Creams)
Zucchini And Sausage Baked Potatoes
- 1 quantity Basic Baked Potatoes
- 1 tbsp light olive oil
- 300 g Italian style sausages, casing removed, rolled into small balls
- 1 zucchini, halved lengthwise, sliced
- 1 red capsicum, finely chopped
- 1⁄3 cup sun-dried tomato pesto
- 60 g feta, crumbled
Steps
01.
Preheat oven to 200 C/180 C fan-forced. Make Basic Baked Potatoes:
- Preheat oven to 200 C/180 C fan-forced. Brush potatoes with oil. Season with salt. Wrap each potato in foil. Place on an oven tray. Bake for 55 mins or until tender. Stand for 5 mins. Remove foil.
- Using a small, sharp knife, make a cross-cut in the top of the potatoes, not going all the way through. Use hands to gently push potato to open out the cross-cut and expose potato flesh.
02.
Meanwhile, heat oil in a frying pan over moderate heat. Cook and stir sausage for 2 mins or until browned.
03.
Add zucchini and capsicum; cook and stir for 2 mins or until tender. Stir through the pesto.
04.
Spoon sausage mixture into baked potatoes; top with feta. Bake for 5 mins or until golden brown.