Baked Potatoes with Devilled Onions, Kransky Sausages and Mayo
Photography by Aaron McLean.
Delicious stuffed and baked potatoes filled with all your favourite toppings for the perfect meal to fill you up for the rest of the day.
INGREDIENTS
4 cooked baked potatoes, hot
4-6 cooked Kransky sausages or your favourite sausages, hot
mayonnaise and mustard
devilled onions
Devilled Onions
3 large onions, sliced
2 tablespoons olive oil
small knob of butter
1 tablespoon maple syrup or honey
1 tablespoon balsamic vinegar
1 tablespoon tomato paste
1 teaspoon grain mustard
1 teaspoon Worcestershire sauce
¼ teaspoon chilli flakes
sea salt
METHOD
Heat the oil and butter in a sauté pan and cook the onions with a good pinch of salt for 10 minutes.
Combine all the remaining ingredients and stir into the onions. Cook gently for 15 minutes, stirring frequently so they don’t catch and burn. The onions should be glossy and tender.
To assemble: Cut the potatoes ¾ of the way through the centre lengthways. Spread each side with a little mayonnaise. Add the sausages and if needed use 1½ sausages per potato if they aren’t long enough to stick out the sides like a hot dog. Top with a generous pile of onions and a squiggle of mustard. Makes 4
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #119
Welcome to 2025 and a brand-new year of whipping up delicious recipe withdish! We start the year right with issue 119, jam-packed with easy, mouthwatering meals to make at home. From stunning salads to quick and tasty one-pan chicken dishes, to spectacular sweet treats. We have duos covered with our dinners for two, plenty of wonderful recipes for easy flavour-packed entertaining and make the most of the abundance of fresh seasonal produce. We finish off with a whistle-stop tour of South Australia’s wine country and a round-up of our top tipples from 2024. The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!