Kielbasa and Lentil-Stuffed Baked Potatoes

Kielbasa and Lentil-Stuffed Baked Potatoes 

15 min Prep | 1 hr 15 min Total | 2 Servings

INGREDIENT LIST

• 2 large russet potatoes (8 to 10 oz each)
• 1 tablespoon olive oil
• 4 oz smoked kielbasa sausage, cut lengthwise in half, then cut crosswise into 1/4-inch slices
• 1 cup chopped onions
• 1 clove garlic, finely chopped
• 1/2 teaspoon dried thyme leaves
• 1 can (19 oz) Progresso™ Vegetable Classics lentil soup
• 2 cups baby spinach, lightly packed
• Sour cream, as desired
• Thinly sliced green onions, as desired

PREPARATION

1. Heat oven to 375°F. Scrub potatoes, but do not peel. Pierce potatoes several times with fork to allow steam to escape. Place on cookie sheet. Bake 1 hour to 1 hour 15 minutes or until potatoes are tender when pierced with fork.
2. Meanwhile, in 10-inch skillet, heat oil over medium heat. Add kielbasa and chopped onions; cook 4 to 6 minutes, stirring frequently, until onions are softened. Add garlic and thyme; cook another minute. Add lentil soup; heat to boiling. Reduce heat; simmer uncovered 4 to 6 minutes, stirring occasionally, until slightly thickened. Add spinach; cook 1 to 2 minutes or until just wilted.
3. Cut open each potato; spoon filling over top. Spoon dollop of sour cream on top of each potato; garnish with green onions.

TIPS

If you don’t have fresh spinach in the fridge, just substitute 1/3 cup of frozen spinach, cooked and drained, for the baby spinach in this recipe.

Kielbasa is a mild-flavored, smoked Polish sausage.