Baked potatoes stuffed with sausage, onion and mustard

Stuffed baked vegetables it`s a quite new cooking chapter for me because I had never prepared it before last summer. Since that time I`ve cooked these meals  a lot and most of all like cooking eggplant and  bell peppers, but baked potatoes can be pretty lovely too. You can reduce by half the  ingredients if necessary

Ingredients:

4-5 baking potatoes (scrubbed);

1 lb. (approx. 400g) spicy Italian sausage;
1 large red sweet onion (chopped finely);
3-4 tbsp Dijon mustard;
Olive oil;
Smoked sweet paprika;
Fresh thyme and oregano;
Salt (optionally);

Cheese (optionally)

1. Cut the potatoes in half lengthwise and prick in several places with a fork. Lightly brush each potatoes with the oil and sprinkle with the salt (optionally). Wrap the potatoes in foil and put on a cookie sheet. Baked in a preheated oven, 200-210C, for 1 hour or until the skins are crispy and the insides are soft when pierce with a fork. Set aside and cool a little.

2. Meanwhile, bring a large pot of water to a boil and cook the sausage. Let stand until cold enough and chop finely.

3. Heat 1-2 tablespoons of the olive oil in a small pan, add the onion and cook for 5 minutes until soft (prevent beginning browned), stirring occasionally. Add chopped sausage, mustard, herbs and paprika. Due to the spicy sausage it`s not necessary to add additional spices.

 

4. Using a spoon remove some of the potato flesh. Stuff the potatoes with the sausage, top with cheese (optionally), drizzle with olive oil if necessary and return in the oven for 15-20 minutes.