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1 tbsp olive oil
1/2 tsp coarse salt
12 small nugget potatoes ( 2 inches across)
1/4 ring Lepp’s Farmer Sausage, finely minced or roughly chopped in food processor
1/2 cup chopped green onions
Salt and pepper (about 1/2 tsp)
1 cup gruyere, shredded
1/2 cup cream cheese, room temperature (Boursin Chive and Onion gives it an extra boost of flavour)
1/4 cup sundried tomatoes, drained and finely chopped (or use 2 Tbsp. Mediterranean Gourmet sun-dried tomato tapenade, drained
1/2 cup shredded gruyere for on top
1/4 cup chives for garnish
Preheat oven to 400 degrees.
Wash the potatoes and let them dry. Toss with olive oil and salt.
Bake the potatoes directly on the oven rack with a tray on the rack below it to catch the drips for 40 mins or until fork tender. This will make the potato skins become nice and crispy.
Once cool enough to handle, cut them in half lengthwise and scoop out the insides leaving a small layer. A melon baller or small appetizer spoon works best for this. Place the potato flesh into a medium-sized bowl. Place the skins on a parchment lined tray.
To the bowl, also add the farmer sausage, green onions, cream cheese, sundried tomatoes, 1 cup of shredded gruyere, and salt and pepper to taste. Mix well.
Scoop the filling mixture back into each skin till its all gone. Use your hands to gently press the filling into the potatoes, mound the top slightly Sprinkle the rest of the shredded gruyere evenly on the potatoes. Place the potatoes on the baking sheet so they’re touching to keep them from falling over in the pan. You can prepare them ahead to this point, keep refrigerated until ready to bake and add an additional 5 minutes to the baking time.
Bake again for about 15 mins or until the cheese gets melted and bubbly. Keep a close eye on them so the cheese doesn’t burn.
Pull out of the oven, place on a tray and serve!