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Hearty Stuffed Potatoes

 Hearty Stuffed Potatoes
I came up with this recipe because I wanted to add flavor to plain baked potatoes. I combined several ideas, experimented and ended up with this stuffing. It's so hearty that these potatoes can be a meal by themselves, accompanied by a tossed salad or fruit salad. -Margaret Allen, Abingdon, Virginia
2 ServingsPrep: 20 min. Bake: 1 hour


  • 2 large baking potatoes
  • 1/4 pound smoked Polish sausage, cut into 1/4-inch slices
  • 1 tart green apple, chopped
  • 3 garlic cloves, minced
  • 1 can (8 ounces) sauerkraut, rinsed and drained
  • 1/2 teaspoon caraway seeds
  • 1/2 cup sour cream


  • Bake the potatoes at 400° for 1 hour or until tender. In a medium
  • skillet, brown sausage for 2-3 minutes. Add apple and garlic; cook
  • over low heat for 3-4 minutes or until apple is tender. Add
  • sauerkraut and caraway; cook 4-5 minutes longer or until heated
  • through. Stir in sour cream.
  • To serve, cut an "X" in the top of each potato. Fluff pulp with a
  • fork; spoon sausage mixture over potatoes. Yield: 2 servings.
Nutritional Facts: 1 serving (1 each) equals 660 calories, 26 g fat (13 g saturated fat), 80 mg cholesterol, 1,283 mg sodium, 87 g carbohydrate, 11 g fiber, 18 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer