Sausage Stuffed Potatoes

1. Preheat oven to 400°F.

2. Without peeling potatoes, boil for 10 minutes. Drain and peel. Using teaspoon, scoop out a deep hole for stuffing.

3. In medium bowl, add skinned sausage, bread, 1 tablespoon of the butter, parsley, stock and egg yolk. Mix together well and carefully stuff into potatoes.

4. Assemble potatoes in greased baking dish, dot with butter, sprinkle with salt and pepper and bake 15 minutes.

5. Serve hot.

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Nutrient	Quantity
Total fats	28.3487 g
Protein	78.5458 g
Carbohydrates	13.8394 g
Energy	626.0739 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2517 g
Water	294.5294 g
Aspartic acid	1.0201 g
Calcium, Ca	618.7125 mg
Lutein + zeaxanthin	399.9443 g
Fiber, total dietary	4.3394 g
Fatty acids, total saturated 22:0	0.0065 g
Carotene, beta	224.3762 g
Niacin	6.6151 mg
Vitamin A, RAE	186.9354 g
Arginine	1.38 g
Riboflavin	0.8452 mg
Tocopherol, beta	0.0085 mg
Fatty acids, total polyunsaturated 15:0	0.0022 g
Fatty acids, total saturated 20:1	0.0448 g
Glutamic acid	2.1333 g
Sodium, Na	396.5593 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2832 g
Total lipid (fat)	28.3487 g
Manganese, Mn	0.7192 mg
Fructose	0.0206 g
Proline	0.4839 g
Fatty acids, total saturated 16:0	3.5096 g
Fatty acids, total saturated 8:0	0.0031 g
Sucrose	0.0128 g
Choline, total	362.3654 mg
Sugars, total	0.5052 g
Serine	0.668 g
Fatty acids, total saturated 10:0	0.0047 g
Fatty acids, total saturated 18:0	1.4984 g
Fatty acids, total saturated 20:4 undifferentiated	0.2513 g
Vitamin B-6	0.5443 mg
Selenium, Se	67.2267 g
Ash	7.0651 g
Vitamin D	37.06 IU
Fatty acids, total saturated 18:1 undifferentiated	10.2912 g
Pantothenic acid	0.8665 mg
Phenylalanine	0.5468 g
Copper, Cu	1.6289 mg
Betaine	0.1538 mg
Thiamin	1.0234 mg
Retinol	166.3302 g
Methionine	0.3306 g
Iron, Fe	6.6973 mg
Carbohydrate, by difference	13.8394 g
Phosphorus, P	1023.6281 mg
Folate, total	126.8762 g
Dihydrophylloquinone	0.017 g
Tocopherol, gamma	0.2462 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0801 g
Fatty acids, total saturated 22:1 undifferentiated	0.0015 g
Lycopene	1044.54 g
Alanine	0.5688 g
Cholesterol	355.3954 mg
Valine	0.6159 g
Fatty acids, total saturated 18:2 undifferentiated	10.0979 g
Glycine	0.6377 g
Carotene, alpha	6.623 g
Glucose (dextrose)	0.0396 g
Fatty acids, total saturated 14:0	0.093 g
Zinc, Zn	6.094 mg
Isoleucine	0.4966 g
Maltose	0.0119 g
Tocopherol, delta	0.0102 mg
Fatty acids, total saturated 12:0	0.0062 g
Fatty acids, total polyunsaturated	10.8631 g
Fatty acids, total saturated 14:1	0.0041 g
Leucine	0.8597 g
Tocotrienol, alpha	0.0051 mg
Vitamin A, IU	968.8292 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0408 g
Folate, DFE	126.8762 g
Tryptophan	0.2074 g
Vitamin C, total ascorbic acid	5.8039 mg
Phytosterols	0.2598 mg
Galactose	0.0119 g
Fatty acids, total saturated 20:0	0.0054 g
Fatty acids, total saturated 6:0	0.0032 g
Lactose	0.0119 g
Tyrosine	0.4542 g
Vitamin B-12	3.7315 g
Vitamin K (phylloquinone)	63.1986 g
Fatty acids, total saturated	5.2812 g
Histidine	0.3089 g
Fatty acids, total monounsaturated	10.6396 g
Threonine	0.4543 g
Folate, food	126.8762 g
Fatty acids, total polyunsaturated 17:0	0.0087 g
Vitamin D (D2 + D3)	0.918 g
Fatty acids, total polyunsaturated 24:0	0.0015 g
Cryptoxanthin, beta	5.6643 g
Vitamin D3 (cholecalciferol)	0.918 g
Vitamin E (alpha-tocopherol)	2.3102 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.1316 g
Magnesium, Mg	115.1303 mg
Lysine	0.4711 g
Potassium, K	1029.0869 mg
Cystine	0.2075 g
Fluoride, F	0.0155 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Butter	3 tablespoons	256.5	11.7855	21.6
Potato	8	0	0	0
Bread	2 slices	0	0	0
Parsley	1 tablespoon	1.368	0.2405	0.03
Egg yolk	1	54.74	0.6103	4.5118
Pepper	0.25 teaspoon	0.1552	0.036	0.0013
stock	1 tablespoon	10.71	1.1671	0.5056
hot italian sausage	0.75	302.6007	0	1.7