Bangers 'n Spud

In 2006, we went to London with Scott's parents. It was a great trip. Of course we had some great pub food, including bangers and mash. I was craving baked potatoes the other day, so I thought why not make a bangers and mash stuffed spud? And so bangers 'n spud was born.

Notes: This dish would be Q.E.D. if you made the potatoes in the microwave. As it stands, though, it's pretty simple. And it only has three ingredients. So, you've got the E. and the D. of Q.E.D.

If you can't find pre-cooked chorizo, you can use kielbasa or andouille. Or you could use fresh chorizo and just increase the cooking time.

This recipe severs 4 people or it will give you a night of leftovers for two people.

Ingredients:
4 baking potatoes
1 lb pre-cooked chorizo sausage
1/2 bag frozen peas
Butter
Salt

Directions:

Heat the oven to 400. Rub a small amount of butter on the outside of the potatoes and season with salt. Prick them with a fork, wrap them in foil, and bake for 1 1/2 hours.

Before the potatoes finish, heat a non-stick skillet on medium. Dice the sausage and add it to the pan. Cook until the edges start to brown. Add in the peas and sautee for just a few minutes until the peas are thawed and heated.

When the potatoes are done, slice them open and fluff with a fork. Spoon the sausage and peas into the potato. Serve and enjoy!