Sausage-Stuffed Baked Potato

Ingredients

• 12oz package of Richard's Premium Smoked Pork Sausage, cut into semi-circles
• 6 Russet potatoes (baking potatoes)
• 2 Tbsp olive oil, plus 1 tsp, divided use
• 1/2 red onion, thinly sliced
• 1 cup fresh mushrooms, sliced
• 2 tsp minced garlic
• 1 red bell pepper, cored, seeded and thinly sliced
• 1 zucchini, thinly sliced strips (about 2" long)
• 1 yellow squash, thinly sliced strips (about 2" long)
• 1 (14oz) can diced tomatoes, juice slightly drained off
• 1/2 tsp dried dill (or 1 Tbsp fresh chopped dill)
• 1/2 tsp salt, plus a pinch, divided use
• 1/4 tsp black pepper, plus a pinch, divided use
• 2 green onions, chopped, to garnish

Directions

1. Preheat the oven to 400°F; place the russet potatoes into a bowl, and drizzle the 1 teaspoon of olive oil over them, and rub onto the potatoes; using a fork, stab each of the potatoes a few times to allow the steam to escape while baking; once oven is ready, place the potatoes directly onto the middle rack of the oven, and bake for 50-60 minutes, or until tender when pierced with a paring knife; while potatoes bake, prepare the grilled vegetable and Premium Smoked Sausage filling.
2. Place a large grill pan (or a large skillet) over medium-high heat and allow to become very hot; once hot, add the 2 tablespoon of olive oil and the sliced Premium Smoked Sausage and red onions; using tongs, gently toss the sausage with the onions until they begin to brown - about 2-3 minutes; next, add the sliced mushrooms, and allow those to lightly brown; next, add the garlic, once garlic has become aromatic (about 20 seconds), add in the red bell pepper, the zucchini and yellow squash strips, toss all together in the pan allowing for the vegetables to become lightly browned, about 2 minutes; next, add in the diced tomatoes with a little of the juice, dried dill, and the ½ teaspoon of salt and ½ teaspoon of pepper; toss with the tongs to incorporate, and cook for about 2 more minutes; turn off the heat, and set aside while you finish baking the potatoes and preparing them for serving.
3. Once potatoes are baked, remove from oven and allow to cool ; once cool enough to handle, make a lengthwise slice into the middle of each baked potato to open it, using a fork, gently fluff the inside of the potato, getting as close to the skin as possible, to loosen the “meat” ; next, add a pinch of salt and pepper to the inside of the fluffed potato, and even an extra drizzle of olive oil, if you wish.
4. To finish the dish, scoop a generous portion of the grilled vegetables and sausage mixture into each of the potatoes, and plate; garnish with chopped green onion.