Harvest Potato Boats - cooking recipe

Ingredients

1/2 lb. bulk sausage
1/2 c. each thinly sliced carrots, French-cut string beans and zucchini
3 Tbsp. chopped onion
2 medium baking potatoes, baked and hot
dairy sour cream
salt and pepper

Preparation

Cook sausage until no longer pink. Drain fat.
Add carrots, beans, zucchini and onion. Saute until crisp-tender. Season to taste. Cut large cross in each potato. Squeeze until opening is large enough to hold filling. Spoon a generous serving into each. Top with sour cream.