Roasted Idaho® Potato Medallion with Spinach, Brie and Spicy Pork Sausage

• 4 large Idaho potatoes (40 count)
• 16 oz. spicy ground pork sausage
• ½ lb. fresh spinach, stemmed and washed
• 1 teaspoon chopped garlic
• 12 oz. Brie cheese
• ½ cup fresh breadcrumbs
• 2 tablespoons finely chopped fresh sage
• 1 tablespoon extra-virgin olive oil

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3. Wash and dry potatoes well. Slice a ½-inch-thick piece off each potato lengthwise. Using a melon baIler or small scoop, scoop out each potato evenly, leaving a ½-inch thick shell Set aside shells. Cook scooped potato in lightly sailed boiling water until easily pierced with a fork, Drain and reserve.
4. In a medium sauté pan, brown the pork; drain the fat. Add the spinach and garlic to the pan; sauté lightly over low heal. 2 minutes. In a food processor, combine the potatoes with the pork mixture. Brie, breadcrumbs and sage. Pulse until mixture is coarsely combined.
5. Fill each potato shell with the processed mixture; replace top slice. Brush potatoes with olive oil, sprinkle with salt and pepper, and wrap each potato tightly in aluminum foil, twisting the ends. Bake in a shallow pan at 375ºF for 30 minutes or until potatoes yield to pressure. Remove from the oven and let the foil-wrapped potatoes rest 5 minutes. Unwrap potatoes. Using a serrated, knife, trim a thin piece off both ends of each potato. Slice potatoes into 2½-inch thick “medallion.” Use a spatula to transfer slices to a serving plate, and artfully arrange them cut-side down.