Active Time

　　30 min

　　Total Time

　　1 hr

　　Chef Christian Constant's unforgettable potatoes stuffed with pigs' trotters at Les Cocottes, in Paris, inspired this homey but adventurous take on an American favorite: the stuffed baked potato. We used breakfast sausage and a savory glaze that does double duty as a salad dressing.

　　

Ingredients

Makes 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)

　　1 tablespoon chopped parsley

　　1/2 teaspoon fresh lemon juice

　　5 cups salad greens (2 ounces)

　　

Step 1

Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes.

　　

Step 2

Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.

　　

Step 3

Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.

　　

Step 4

Preheat oven to 350°F with rack in middle.

　　

Step 5

Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes.

　　

Step 6

Meanwhile, tear bread into small pieces, then soak in milk in a medium bowl until very soft. Mix in sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands.

　　

Step 7

Divide filling between potatoes, then coat skins lightly with oil. Bake in a 4-sided sheet pan until sausage is cooked through, about 30 minutes.

　　

Step 8

While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste.

　　

Step 9

Remove potatoes from oven and turn on broiler. Spoon remaining mayonnaise sauce over filling and broil 3 to 4 inches from heat until charred in spots, 3 to 5 minutes. Cool slightly.

　　

Step 10

Toss greens with dressing and serve with potatoes