Shopping List:
1) 4 Links of Sweet Chicken Sausage
2) Fresh Asparagus
3) 8 Large Gold Yukon Potatoes (About 1-2 per person is a good bet)
4) 1 Medium/Large Sweet Onion
5) Complete Seasoning
6) Dijon Mustard
7) Sour Cream
8) Milk
9) Colby Jack Cheese or Gruyere
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To Begin:
Start by preheating the oven to 400. Then clean your potatoes and then coat with olive oil and salt. Pierce so they won't explode.
Bake for 45 minutes. (it would be easy to do this step the night before a meal and then dinner will be pretty fast the next day)
Once baked, let sit until cool then cut them open and spoon out the insides into a mixing bowl. Be careful not to scoop too close to the edges of the potato, you don't want to make them a flimsy shell.
Place mixing bowl in the microwave and warm the potatoes (so you can make mashed potatoes with them). Add salt,pepper, 1 tablespoon butter, 2 tablespoons sour cream, 1-2 teaspoons grey poupon mustard, and a small dash of milk. Mash.
Place back in potato skins on a baking sheet. Preheat oven to 400 again.
Then in a pan heat up a tablespoon of olive oil on medium heat. While it is heating slice your onion and then add to the pan. Add 1 tablespoon of complete seasoning, mix and let cook for about 5 minutes. While onions are cooking slice up your sausage and asparagus. When the five minutes is up add sausage and let it brown with the onions. For the last two minutes of cooking at asparagus. Add another dash of complete seasoning and salt and pepper.
Place the mixture on top of the mashed potatoes in the potato skins. Then stop with shredded cheese. Cook for about 15 minutes. Enjoy!
