03 Aug Baby Red Potatoes Stuffed with Artichoke Hearts, Sausage & French Herbs
Ingredients
- 24 Baby Red Potatoes wash and cuthalf
- 2 jars Marinated Artichoke Hearts (6.5oz/jar) chopped fine (save oiljar)
- 1 T. Herbs de Provence
- ½ Red Bell Pepper diced fine
- 1 Sweet onion diced fine
- 3 T. Sioux Z Wow Marinade
- 1 C. Parmesan cheese grated
- 4 Sausage patties cooked, drained, crumbled (or use Tofu)
- ½ bn Italian Parsley or Green Onions chopped for garnish
Servings: People
Units:
Instructions
To Prep:
- Cook the potatoes in a vegetable steamer. Remove and let cool.
- With a melon ball scoop, hollow out the center of each potato half and place potato shell, open side up, on a cookie sheet.
To Make Filling:
- Heat the oil from the Artichoke hearts in a sauce pan. Sauté the onions, red pepper, Herbs de Provence and Sioux Z Wow in the oil.
- Add the artichoke hearts and sausage and heat thoroughly.
To Cook:
- Pre-heat the oven to 350 F.
- Fill each of the potatoes to mounding with the filling.
- Top with a generous sprinkle of parmesan cheese. Bake for 10 min.
To Serve:
- Place them on a pretty serving platter, sprinkle with garnish and serve hot with your favorite bubbly!
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