Categories: Meals
Ingredients
- Baked Potatoes (see recipe)
- 1/2 cup heavy whipping cream, heated
- 2 tsp kosher salt, divided
- 1/4 tsp black pepper, divided
- 1/2 lb. ground spicy Italian sausage
- 2 tbsp. unsalted butter
- 2 garlic cloves, minced
- 2 cups chopped mustard greens
- 3/4 cup shredded Parmesan, divided
- 1/4 cup Italian-seasoned panko
Directions
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Preheat oven to 350. Line a large rimmed baking sheet with foil.
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Using a sharp knife, slice sweet potato Baked Potatoes lengthwise down center. Scoop out potato pulp into a large bowl, leaving a 1/2-inch-thick shell. Place potato shells on prepared pan.
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Add cream, 1 tsp salt and 1/8 tsp pepper to potato pulp, and beat with a mixer at medium speed until mixture is smooth. Spoon mixture into potato shells.
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In a large skillet, cook sausage over medium heat until browned and crumbly, 4 to 5 minutes. Remove sausage using a slotted spoon, and let drain on paper towels. Wipe skillet clean.
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Melt butter in skillet over medium heat. Add garlic; cook until fragrant, about 2 minutes. Add greens; cook until wilted. Stir in sausage, 1/2 cup cheese, remaining 1 tsp salt and remaining 1/8 tsp pepper. Spoon sausage mixture onto potatoes.
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Bake until potatoes are heated through, about 15 minutes. Top with bread crumbs and remaining 1/4 cup cheese and bake until bread crumbs are browned and cheese is melted, about 5 minutes more. Serve immediately.