Photo: Steel City Sausage Potato Skins Recipe
Directions
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.)
Photograph by Karl Juengel/Studio D
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By melindarp_9025757
Riverton, UT
on February 04, 2013
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I hate swiss cheese but my husband loves it so I followed the recipe exactly, and these are so good! I thought they might need a mustard sauce but found that they had plenty of flavor just as they were. I was afraid to put on too much sauerkraut, but after tasting one I realized you don't need to skimp. Fantastic appetizer!
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