RICHMOND – Va. - Its March 16th and that means we are preparing our St. Patrick’s Day Menu! Fan Favorite Chef K is back in the Virginia This Morning Kitchen to share her recipe for Irish Stuffed Potatoes. To learn more about Chef K, see her recipes, shop her store, or order catering, visit the Chef K Cooking website!
4 Medium to Large Potatoes
- Olive Oil
- 2 cloves Garlic, chopped
- 1 sweet Onion, chopped
- 1 Green Pepper chopped
- 1½ cups Fresh Sauerkraut
- 1 14oz package Smoked Sausage, sliced
- 8ounces Baby Portabellas, chopped
- 1 tsp dried oregano
- 1 tsp. dried thyme
- 1 tsp garlic powder
- 2/3 cup Vegetable or Beef Broth
- Sea Salt to taste
- 1 Tbsp Butter
- 1 tsp garlic salt
- Milk, enough to make smooth consistency
Preheat oven to 400oF. Wrap potatoes individually with aluminum foil. Bake the potatoes in 400 oF oven until fork tender, approximately 1 hour. Prepare filling while potatoes are baking.
Filling: Sauté garlic, onions, green pepper in a small amount of olive oil. Add sauerkraut and baby portabellas, then add thyme and garlic salt, mixing thoroughly. Add broth and cook to reduce 5-7 minutes. Stir mixture and set aside.
When potatoes are done, remove from oven, unwrap and slice in half lengthwise. Scoop out inside of baked potato, keeping a bit of potato and skin in-tact. In a large bowl, mash the insides of potato with milk, butter and garlic salt until consistency of mashed potatoes. Fill each potato half with sausage and vegetable mixture. Top with mashed potato mixture and broil in oven 5 minutes or until golden brown on top. Serve immediately.