Steel City Sausage Potato Skins Recipes

STEEL CITY SAUSAGE POTATO SKINS

Steps:

• Toppings:
• Sauteed onions and kielbasa, sauerkraut and grated Swiss cheese
• How to Make Classic Potato Skins:
• Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

BUFFALO CHICKEN SAUSAGE AND LOADED POTATO SKIN SOUP

Steps:

• Preheat oven to 375 degrees. Coat a 13 X 9 pan with non-stick spray. Place the potato pieces in the pan. Drizzle with the olive oil and toss to coat.Bake 30 minutes or until the potatoes are browned and tender.
• While the potatoes are baking, heat a soup pot over medium heat and add the bacon and cook until browned. Remove the cooked bacon and set aside. Discard all but 1 tablespoon of the drippings.
• Add the sausage and cook 3-4 minutes until just stating to brown.
• Add the onions to the pot and cook, stirring occasionally until they are translucent.
• Add the peppers and garlic and continue to cook another 3 - 4 minutes.
• Add 1/4 cup of the chicken stock to the pan, stir to loosen any brown bits.
• Add the rest of the stock and bring the mixture just to a simmer. Continue to simmer uncovered for 10 minutes.
• Add the potatoes and bacon to the pot and simmer 5 more minutes.
• Add the cream and ranch dressing to the pot and heat gently.
• Add the Blue Cheese and Cheddar Cheese and stir until melted.
• Ladle into bowls and garnish with a sprinkling of smoked paprika, sliced green onions and a dollop of sour cream, if using.

CANADIAN BACON POTATO SKINS

Steps:

• Place potatoes on a microwave-safe plate; prick with a fork. Microwave, uncovered, on high for 14-17 minutes or until tender but firm, turning once. Let stand for 5 minutes. , Cut each potato in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell (discard pulp or save for another use)., Combine oil and pepper sauce; brush over potato shells. Sprinkle with chili powder. Cut each potato shell in half lengthwise. Place on baking sheets coated with cooking spray. Sprinkle with the tomato, bacon, onion and cheese. , Bake at 450° for 12-14 minutes or until heated through and cheese is melted. Serve with sour cream.