Steel City Sausage Potato Skins Recipes

STEEL CITY SAUSAGE POTATO SKINS

Steel City Sausage Potato Skins image

Provided by Food Network Kitchen

Time 1h40m

Number Of Ingredients 0

Ingredients

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

Buffalo Chicken Sausage and Loaded Potato Skin Soup image

Can two favorite appetizers come together in a bowl of soup? They sure can.The flavors of Buffalo Chicken Wings and Loaded Potato Skins marry beautifully in this soup. Spicy, creamy and satisfying. I used Greenridge Buffalo Chicken Sausage, but any spicy cooked chicken sausage would work.

Provided by Mama D

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

3 medium russet potatoes, cut in 3/4 inch pieces, skin left on
1 tablespoon olive oil
6 slices bacon, cut in 1/2 inch pieces
12 ounces chicken sausage, sliced 1/2 inch thick (Buffalo Flavored)
1 cup onion, chopped
1/2 cup red bell pepper, chopped
4 garlic cloves, minced
4 cups chicken stock
3/4 cup heavy cream
1/4 cup ranch dressing
1/3 cup blue cheese, crumbled
1 cup sharp cheddar cheese, shredded
1/4 cup green onion, thinly sliced (to garnish)
1/4 cup sour cream (to garnish) (optional)
smoked paprika (to garnish)

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.

Nutrition Facts : Calories 886.2, Fat 60.9, SaturatedFat 26.7, Cholesterol 221.6, Sodium 1849.4, Carbohydrate 52.5, Fiber 4.9, Sugar 9.9, Protein 33.7

CANADIAN BACON POTATO SKINS

Canadian Bacon Potato Skins image

Whether you're looking for a fun appetizer or a tasty side dish, these potato skins are sure to fill the bill! Mary Plummer of DeSoto, Kansas tops potato shells with Canadian bacon, chopped tomato and reduced-fat cheese.

Provided by Taste of Home

Categories Appetizers Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

6 large baking potatoes (12 ounces each)
2 teaspoons canola oil
1/8 teaspoon hot pepper sauce
1 teaspoon chili powder
1 medium tomato, seeded and finely chopped
2/3 cup chopped Canadian bacon
2 tablespoons finely chopped green onion
1 cup shredded reduced-fat cheddar cheese
1/2 cup reduced-fat sour cream

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.

Nutrition Facts : Calories 211 calories, Fat 7g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 309mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 11g protein.

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