4 potatoes, scrubbed and dried
2 tbsp. extra virgin olive oil
4 sweet Italian turkey sausages, casings removed
1 c. diced onions
2 tbsp. chopped parsley
6 tbsp. whipping cream, warmed
1/4 c. sour cream
2 egg yolks
salt and pepper to taste

Preheat oven to 375 degrees. Prick potatoes all over and place on baking sheet and bake for 1 1/4 hours.

Heat oil in skillet. Add sausage and cook over medium heat until browned. Transfer sausage to mixing bowl and add onion to skillet and brown. Add onion to meat, and toss parsley.

Remove potatoes, but leave oven on. Allow potatoes to cool slightly. When cool enough to handle, cut an oval section of skin off the top, and scoop out the pulp leaving the skin shell. Set aside skins and place pulp in bowl.

Mash the potatoes, adding the cream, sour cream, egg yolks, salt and pepper. Gently stir in the sausage and onion. Stuff the potato shells with the filling.

Place the potatoes on a baking sheet and return to oven for 15 minutes. Makes 4 portions.