Sausage-Stuffed Potatoes

So, this is a pretty yummy and cheap dinner we found one night. We have kind of taken the original recipe and made it cheaper and better. We usually do at least 3 if not 4 or 5 potatoes and have recently switched from breakfast sausage to buying ground pork and flavoring it ourselves (it's delicious, look above). We do put in salt for the sauce, and usually make the sauce all at once, not 2 different sauces for the sausage and for the dipping sauce.

2 large russet (baking) potatoes
3 tablespoons mayonnaise
1 tablespoon plus 1/2 teaspoon water, divided
1 tablespoon Ketchup
2 tablespoons Mustard, divided
1/2 medium onion, finely chopped (or dried onion)
1/2 pound bulk breakfast sausage (1 cup) or 1/2 pound of breakfast sausage, casings removed

Prick potatoes with a fork. Microwave, covered with a paper towel, on high power until tender, 10 to 12 minutes.

Cutting lengthwise, remove top fourth of each potato and scoop out centers (reserve for another use), leaving 1/2-inch-thick walls.

Whisk together mayonnaise, 1 tablespoon water, tomato paste, anchovy paste, and 1 1/2 tablespoons mustard.

Preheat oven to 350°F with rack in middle

Mix in sausage, parsley, onion, and 2 tablespoons mayonnaise sauce with your hands.

Divide filling between potatoes, then coat skins lightly with oil. Bake in a 4-sided sheet pan until sausage is cooked through, about 30 minutes.

While potatoes bake, whisk 1 tablespoon mayonnaise sauce with lemon juice, remaining 1 1/2 teaspoon mustard and 1/2 teaspoon water, and salt and pepper to taste.