Sausage-Stuffed Potatoes + A Green Salad

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smitten kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

2 large russet (baking) potatoes (preferably organic; 3/4 pound each, scrubbed

3 tablespoons mayonnaise

1 tablespoon plus 1/2 teaspoon water, divided

3/4 teaspoon tomato paste

1/2 teaspoon anchovy paste

2 tablespoons Dijon mustard, divided

1/2 medium onion, finely chopped

1 tablespoon olive oil plus additional for coating potatoes

1/2 slice firm white sandwich bread

1 tablespoon milk

1/2 pound bulk breakfast sausage (1 cup) or 1/2 pound of breakfast sausage, casings removed

1 tablespoon chopped parsley

1/2 teaspoon fresh lemon juice

5 cups salad greens (2 ounces)(we used arugula, which paired with the dijon sauce was deliciously kicky)

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