Block and Tackle Idaho® Potato Casserole

Block and Tackle Idaho Potato Casserole is perfect for tailgating.

Yield: 8 servings

Ingredients

Casserole

• 2 tablespoons extra virgin olive oil
• 8 ounces smoked turkey sausage, quartered lengthwise and cut into 1/2 inch cubes
• 2 cups chopped onion
• 4 medium garlic cloves, minced
• 2 pounds Idaho® potatoes, scrubbed and cut into 1/2 inch cubes
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt or to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper or to taste

Topping

• 2 cups shredded reduced-fat sharp Cheddar cheese
• 2 (4 ounce) tomatoes, halved, seeded and diced
• 1/4 cup finely chopped green bell pepper
• 2 medium jalapeño peppers, seeded and finely chopped
• 1/2 cup light sour cream (optional)

Instructions

1. Heat oven to 350 degrees F.
2. Heat one tablespoon oil in large, nonstick skillet over medium high heat. Brown sausage, about 4 to 5 minutes, stirring frequently. Set aside on separate plate.
3. Add onion to skillet juices and cook 4 minutes or until onion begins to brown slightly.
4. Add garlic and cook 15 seconds, stirring constantly.
5. Remove from heat.
6. Add the potatoes, sausage and any accumulated juices to onion mixture.
7. In small bowl, combine oregano, paprika, salt, black pepper and cayenne. Add to mixture in skillet and stir until well blended.
8. Carefully transfer mixture from skillet and place in 9 x 13 inch baking dish. Drizzle with remaining oil. Cover with aluminum foil and bake for 45 minutes or until potatoes are tender.
9. Remove from oven.
10. Sprinkle cheese evenly and then top with tomatoes, bell pepper and jalapeño peppers.
11. Return to oven and bake, uncovered, for 5 minutes or until cheese has melted.
12. Remove from heat and let stand for 10 to 15 minutes to allow flavors to absorb.
13. Spoon sour cream on top of each serving, if desired.

Nutrition

Per serving: 270 calories, 11g fat, 0g trans fat, 30mg cholesterol, 490mg sodium, 31g carbohydrates, 3g dietary fiber, 14g protein

Attribution

Recipe and photo used with permission from: Idaho Potato Commission