These potato skins are stuffed with savory breakfast sausage and shredded cheddar cheese, ingredients that makes for the perfect finger food to serve at a football tailgate, a Super Bowl party, brunch, or for an any time snack. To top them off, garnish with sour cream and chives.
One 12-ounce Pork Sausage Roll *
8 baby Yukon gold potatoes
4 Tablespoons canola oil, divided
2 Tablespoons unsalted butter, melted
Kosher salt, to taste
Ground black pepper, to taste
1 1/2 cups cheddar cheese, shredded *
2 Tablespoons chives, diced
1/2 cup sour cream *
Preheat the oven to 400˚F.
Prepare sausage according to package directions. Clean and dry potatoes. Rub skin of potatoes with 2 tablespoons canola oil. Place potatoes on rimmed baking sheet and bake 30-40 minutes or until potatoes are tender.
Remove the potatoes from pan and let cool. Cut potatoes in half lengthwise and scoop out insides, leaving thin layer of potato on the inside.
In small bowl, combine remaining canola oil and melted butter. Brush on inside and out of potatoes; sprinkle both sides with salt and pepper. Place potato halves on baking sheet and bake 5 to 7 minutes.
Using tongs, turn the potatoes over and continue baking until potatoes turn golden brown.
Remove potatoes from oven. Top inside of each skin with prepared sausage, sprinkle with cheddar cheese.
Return potato skins to oven and bake 3 to 4 minutes or until cheese is melted.
Top skins with chives and sour cream; serve warm.
To make these stuffed potato skins a bit more healthy, substitute the pork sausage with 1 pound of turkey sausage links and remove the casings. Also substitute the cheese with shredded reduced-fat cheddar cheese. In the place of the sour cream use a good quality Greek yogurt.