4 Idaho potatoes (8 oz. each), scrubbed and patted dry
2 tbsp. olive oil
4 sweet Italian sausages, meat removed from case
1 c. diced onion
2 tbsp. chopped fresh Italian parsley
6 tbsp. heavy or whipping cream, warmed
1/4 c. sour cream
2 egg yolks
Salt and fresh ground pepper

Preheat oven to 375 degrees.

1. Prick potatoes all over and bake for 1 1/4 hours.

2. Meanwhile, heat oil, add sausage meat and cook over medium heat until brown - break up.

3. Using slotted spoon, transfer the cooked sausage to a mixing bowl. Add onion to skillet and cook over medium heat, about 5 minutes. Add to sausage plus parsley, toss, set aside.

4. Remove spuds from oven, leave oven on. Set aside to cool. When able to handle, cut oval section on top. Carefully scoop out pulp, leaving shell. put pulp in a mixing bowl.

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

6. Put on baking sheet and return to oven for 15 minutes. Makes a great breakfast.