Stuffed Baked Potatoes with Andouille Sausage and Stewed Tomatoes

I really don't think I have ever made something the exact same way twice. Not just because I'm too lazy (with a baby in one arm, who can help it!) to measure anything when cooking. I love strolling through Pinterest for recipe inspiration and using whatever I have laying around the house at the time to throw together a meal for the family. I really don't think I have ever made something the exact same way twice. Not just because I'm too lazy (with a baby in one arm, who can help it!) to measure anything when cooking. I love strolling through Pinterest for recipe inspiration and using whatever I have laying around the house at the time to throw together a meal for the family.

Last night I made Stuffed Baked Potatoes with Andouille Sausage and Stewed Tomatoes. I used the vegetables (some fresh, some frozen) that I had but you could substitute about anything for this! I used the Johnsonville Andouille Sausage because they are delicious and gluten free. I also used a stewed tomato with onion, celery, and bell pepper in it.

Here is how I made this but adjust or change it up any way you want! There's really no messing this up!

Ingredients: 6-8 russet potatoes, washed and scrubbed olive oil 2 smoked andouille sausage links, sliced 1 yellow onion, sliced 1 tbsp. minced garlic mushrooms, sliced 1 red bell pepper, thinly sliced 1 green pepper, thinly sliced 1 (14 ounce) can stewed tomatoes, chopped Roasted garlic and herb seasoning Salt & Pepper

Directions: -Preheat the oven to 400 degrees. -Rub olive oil on outsides of potatoes. Stab each potato with a fork several times. Sprinkle with a little salt. Bake about one hour or until tender. - While the potatoes are baking, prepare the "stuffing." - Heat a large skillet over medium-high heat. Add a couple tablespoons of olive oil and add sausage. Toss in sliced onions until all is lightly browned. Next add in mushrooms, garlic, and peppers. Cook until lightly browned. Add in stewed tomatoes with most of the juices. Throw on salt, pepper, and seasoning and let simmer about 5 minutes. Keep warm until potatoes are done. - When potatoes are done, let cool until they can be handled (or just use an oven mitt). Make a slit down the potatoes center to open it. Squeeze it to open it enough to use a fork to mash up the inside to make room for the stuffing. - Scoop a heaping amount of sausage mixture into each potato well and enjoy!