Idaho Potato Commission

Yield: 8 servings
Calories: 270
Sodium: 490 mg
Fat: 11 g
Fiber: 3 g
Protein: 14 g
Cholesterol: 30 mg

2 tablespoons extra virgin olive oil
8 ounces smoked turkey sausage, quartered lengthwise and cut into 1/2-inch cubes
2 cups chopped onion
4 medium garlic cloves, minced
2 pounds Idaho® potatoes, scrubbed and cut into 1/2-inch cubes
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon salt or to taste
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper or to taste
Topping:
2 cups shredded reduced-fat sharp cheddar cheese
2 4-ounce tomatoes, halved, seeded and diced
1/4 cup finely chopped green bell pepper
2 medium jalapeno peppers, seeded and finely chopped
1/2 cup light sour cream, optional

Preheat oven to 350° F.
Heat one tablespoon oil in large, nonstick skillet over medium high heat. Brown sausage, about 4-5 minutes, stirring frequently. Set aside on separate plate.
Add onion to skillet juices and cook 4 minutes or until onion begins to brown slightly. Add garlic and cook 15 seconds, stirring constantly. Remove from heat. Add the potatoes, sausage and any accumulated juices to onion mixture.
In small bowl, combine oregano, paprika, salt, black pepper and cayenne. Add to mixture in skillet and stir until well blended.
Carefully transfer mixture from skillet and place in 9-inch by 13-inch baking dish. Drizzle with remaining oil. Cover with aluminum foil and bake 45 minutes or until potatoes are tender.
Remove from oven. Sprinkle cheese evenly and then top with tomatoes, green peppers and jalapeno peppers. Return to oven and bake, uncovered, 5 minutes or until cheese has melted. Remove from heat and let stand 10-15 minutes to allow flavors to absorb. Spoon sour cream on top of each serving, if desired.