Sausage Stuffed Potatoes

• 6 large baking potatoes
• 3/4 lb. bulk pork sausage
• 1 medium onion, chopped fine
• 1 medium green pepper, chopped fine
• 1 small (8 1/4 oz.) can tomatoes
• 1 tsp. basil
• 1 tsp. salt
• 1/2 tsp. oregano
• sour cream

1. Pierce skins of potatoes in several places with fork.
2. Bake at 400u0b0 for 1 hour or until done.
3. Brown sausage in large, heavy skillet, breaking up meat with a fork.
4. Add onion and green pepper and cook until onion is transparent.
5. Drain; stir in tomatoes and seasonings.
6. Heat to a boil; reduce heat and simmer for 5 minutes, stirring occasionally.
7. Keep warm.
8. Cut top quarter off potatoes; scoop out most of potato, leaving shell intact.
9. Add scooped potato portion to sausage mixture; toss lightly.
10. Fill potatoes with mixture.
11. Put under broiler until brown and hot.
12. Top with sour cream.

baking potatoes, pork sausage, onion, green pepper, tomatoes, basil, salt, oregano, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759963 (may not work)