Scrub potatoes and pierce several times with a fork. Bake at 425 for 45 to 60 minutes, or until easily pierced with a knife. Potatoes can be cooked ahead of time. Cool and refrigerate until needed. Place a medium nonstick skillet over medium-high heat until hot. Add sausage and saute for 2 minutes. Add cooked diced potatoes and remaining ingredients and toss well to coat. Per serving: 263.4 calories; 1.1 g fat (3.6% calories from fat); 20.5 g protein; 44.5 g carbohydrate; 44 mg cholesterol; 1585 mg sodium Recipe by: Cooking Light (modified) Posted to EAT-LF Digest by Joanne McAndrews on Jun 20, 1999,