1 medium sized potato 1 stick light string cheese 1/4 cup chopped bell pepper 1/4 cup chopped onion 1/4 cup chopped mushrooms 1/4 cup pizza sauce 1/2 link Italian chicken sausage
Preheat broiler. Spray a baking sheet with nonstick spray.
Break string cheese into thirds and place in a blender or food processor. Blend at high speed until shredded. (Or pull into shreds and roughly chop.)
Pierce potato several times with a fork. On a microwave-safe plate, microwave for 5 minutes, or until slightly softened. Flip potato over and microwave for 5 more minutes, or until soft.
Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add pepper, onion, and mushrooms. Cook and stir until mostly softened and browned, about 4 minutes. Add sausage and cook and stir until browned, about 2 minutes.
Transfer veggie-sausage mixture to a medium microwave-safe bowl and cover to keep warm. Once cool enough to handle, slice off a 2-inch-wide strip of the potato skin, lengthwise, from top of the potato. Scoop out the insides, transfer them to a medium bowl, and break them up with a fork. Set potato "shell" aside on the baking sheet.
Add half of the potato pulp to the veggie-sausage mixture. Discard the other half (or reserve for another use). To the mixture, add 3 tbsp. sauce and half of the shredded cheese. Mix well. Microwave mixture for 1 minute, or until hot. Scoop mixture into the potato shell.
Evenly top with remaining 1 tbsp pizza sauce. Sprinkle with remaining cheese. Broil until potato is hot and cheese has melted, about 4 minutes. Enjoy!
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