| September 2008 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. * 2 large russet (baking) potatoes (preferably organic; 3/4 lb each), scrubbed * 3 tablespoons mayonnaise * 1 Tbsp 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 (1/2 cup) * 1 tablespoon olive oil plus additional for coating potatoes * 1/2 slice firm white sandwich bread * 1 tablespoon milk * 1/2 lb bulk breakfast sausage (1 cup) * 1 tablespoon chopped parsley * 1/2 teaspoon fresh lemon juice * 5 cups salad greens (2 oz) Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes. * Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls. * Whisk together mayonnaise, 1 Tbsp water, tomato paste, anchovy paste, and 11/2 Tbsp mustard. * Preheat oven to 350°F with rack in middle. * Cook onion in oil with a pinch of salt in a small heavy skillet over medium heat, stirring occasionally, until golden, about 10 minutes. * Meanwhile, tear bread into small pieces, then soak in milk in a medium bowl until very soft. Mix in sausage, parsley, onion, and 2 Tbsp mayonnaise sauce with your hands. * 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. * While potatoes bake, whisk 1 Tbsp mayonnaise sauce with lemon juice, remaining 1 1/2 tsp mustard and 1/2 tsp water, and salt and pepper to taste. * 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. * Toss greens with dressing and serve with potatoes. Recipe by Lillian Chou |