- 8 medium russet potatoes, peeled and cored, reserve cores
- 8 breakfast sausages, browned in a sauté pan, grease reserved
- 12 oz. can tomato soup
- 1 can of water
- Salt and pepper
- Place browned sausages inside each of the cored potatoes. Place potatoes in casserole dish and surround with reserved potato cores. Pour left over grease over the potatoes, then salt and pepper the potatoes.
- Mix soup and water together and pour over the potatoes. Cover the dish tightly with aluminum foil and place in a preheated 375 degree oven. Bake for 40 to 50 minutes until potatoes are tender. Serve each potato with tomato soup mixture
Gooseberries Fresh Food Market