Stuffed Baked Potatoes

I made these a couple of weeks ago when it was cool outside.  My mom has been making these for as long as I can remember and I love them.  They are definitely a comfort food to me and they are so yummy, especially when it's cold outside.  This recipe is pretty much the same steps you would take when making twice baked potatoes, only w/sausage & tomatoes instead.  Serve w/a green salad and you have a full meal, hopefully with enough left over for lunch the next day.

Ingredients:
Baking potatoes - 4 or 5
1 lb. breakfast sausage (Jimmy Dean's or whatever you like)
1 large can of diced tomatoes
Shredded cheddar cheese

Directions:
Preheat oven to 375 degrees.
Scrub potatoes, roll in kosher salt, wrap in foil and bake for about 1 hour (or until done).
While potatoes are baking, cook the sausage in large skillet.  Once sausage is cooked turn heat to low and add the tomatoes (do not drain the juice).
When the potatoes are done and have cooled enough to handle, slice them open and scoop them out, placing the potato in the skillet with the sausage and tomatoes.  Continue until all potatoes have been scooped.
Stir to combine the potato, sausage, and tomato mixture and season w/salt, pepper, and plenty of garlic. 
Scoop the mixture back into the hollow potato shells and top w/shredded cheese.
Place the potatoes back in the oven for about 10 minutes or until all of the cheese is melted.