Roasted Idaho® Potato Medallion with Spinach, Brie and Spicy Pork Sausage | Idaho Potato Commission
Wash and dry potatoes well. Slice a 1/2-inch-thick piece off each potato lengthwise. Using a melon baIler or small scoop, scoop out each potato evenly, leaving a 1/2-inch thick shell Set aside...
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Cooking tools:
- Melon baller
- Cookie scoop
- Food processor
- Saute pan
- Stove
- Pot
- Colander
- Chef's knife
- Bread knife
- Cutting board
- Fork
- Spatula
- Baking pan
- Oven
- Aluminum foil
- Plate
Ingredients
- 4 large Idaho potatoes (40 count)
- 16 oz. spicy ground pork sausage
- 1/2 lb. fresh spinach, stemmed and washed
- 1 teaspoon chopped garlic
- 12 oz. Brie cheese
- 1/2 cup fresh breadcrumbs
- 2 tablespoons finely chopped fresh sage
- 1 tablespoon extra-virgin olive oil
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