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sausage stuffed potatoes ("The Repesca Hands")

With this recipe to be included in "The Play-offs Hands."
I'm hearing you more than one: "What's that you é que é?", Jajajaja. Do not worry, click HERE and I enteraréis. Although other and you will be sure after the street from what I am counting ...

For more vague, I will say that "The Clever Cookbook" is a blog that made a few bloggers Aragon ... and that those who are not there (and there too, lol), invite us to participate through the "playoffs." Each month, the protagonist is a particular characteristic ingredient of Aragon, and in March "plays" the sausage.
not something you use much, but I like (and my husband, more), but limits its use for that of fat, calories, and all these things so tiring, grrr!. Buuut .... one day is one day, so I decided to get down to work.
And in these cases, what I do and you have to imagine, given my obsessive-compulsive interest because the gaps would cease to be .... then I began to fill.
No, no fear (especially a) are not peppers, are potatoes, and this should be in house are very fond.
and I must say they have been very soft and tasty, nothing indigestible (which was what I feared most of the sausage), or heavy. My sausages are not Aragonese, but Elche, which is closest to me , lol ... But they were very rich too.
So, without further roll Macabeo, come with step by step. Hope you like.
INGREDIENTS: (Serves 4).
4 medium potatoes 6-7
sausages (I've used both red and white, but if you prefer, you can use a single variety)
100 cl of Light Cream Cheese grated Emmental Puleva

Salt, pepper, rosemary and thyme.
PREPARATION:
First coceremos potatoes with the skin, in the microwave.
The wrap in plastic wrap after washing them well and dry, and prick with a needle to avoid bursting.

The film remaining tied it below:

usually with 8-9 minutes at 800 W is sufficient to cook, but it is better not to schedule all the time at once and go see if they are made, playing with a needle. The
we get, and let cool. (You can also cook the traditional way, if you are more comfortable).
While they cool, we breaking up the sausages:

and mixtures, if we use the two varieties.

When we can handle without getting burned potatoes, along the open and emptied with a spoon or sacabolitas, taking care not to break the skin:

crushed the pulp making almost pureed:

and Reserve. Meanwhile, put a frying pan and sauté the sausage, with a pinch of rosemary, thyme, pepper, and salt (very little). No need to pour oil, will in its own fat:

need not to overcook, because after going to the oven.

Once done, the remove from heat and mix with the potato:

We

Stir well, breaking up the potato pieces that remain. And then add the light cream (if you have not, you can use cream for cooking or a splash of milk). That is the mixture as a thick mashed potato:

Fill the potatoes:

sprinkle grated cheese:

And we put to broil in the oven:

That Enjoy!. And encourage one to participate in this "Repechage" you're still in time.

This time, I leave you with images of the full Moon on 19 March. Apparently, on that day passed the point of its orbit closest to Earth, a phenomenon called "perigee" , will not give until 2029. And that makes it look 14% larger than usual, and with much greater brightness:

(The camera obviously is not mine. It's my husband, lol).
Here you can appreciate its enormous size, because you have some buildings as a reference point ...

that you spend a good week.