Preparation:
Bake potatoes, remove from oven and split lengthwise into halves. Mash with skins, milk and butter. Saute sausage and cheese and tobasco. Add onion, cook until cheese is melted, about 2 minutes. Fold into mashed potatoes. Top with bread crumbs.
At this point, potatoes can be refrigerated for up to 3 days, tightly wrapped, or frozen for 1 month. Bake unfrozen at 350 for 25 minutes or frozen at 350 for 45 minutes. |
