Yield: 6 Servings Calories: 245 Sodium: 1158 mg Fat: 25 g Protein: 12 g Cholesterol: 55 g
3 cups prepared mashed Idaho® potatoes
(made from Idaho® potato flakes or from fresh potatoes)
6 links (about 18 ounces) cooked turkey bratwurst
1/2 cup sauerkraut
Mustard to taste
Preheat oven to 375° F. Cover a clean work surface with an 8-inch-long piece of waxed paper. Pat 1/2 cup mashed potatoes into a 4 x 6-inch rectangle on top of the waxed paper. Place one bratwurst across the 4-inch side of the potato rectangle so that the ends hang over the edge of the potatoes.
Using a spoon, place 1 tablespoon sauerkraut along the bratwurst. Drizzle mustard along the bratwurst, to taste.
Gently pick up the waxed paper, using it to help roll the potato over the bratwurst to enclose it completely in potatoes. Gently transfer to a baking sheet and pat the seam closed. Sprinkle with breadcrumbs, if desired. Bake for 20 minutes or until heated through.