Potato skins with sausage and sauerkraut
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Chunks of smoked sausage, sweet and spicy caramelized onions, tart sauerkraut, and melty Swiss cheese complement each other perfectly in this succulent appetizer served on baked potato skins. The perfect beer snack for house parties!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 large Russet Burbank potatoes
- 1 cup grated cheddar
- ToppingsFried onions with smoked Polish sausage, sauerkraut and grated Swiss cheese
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Cooking the dish according to the recipe:
- Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut into 4 pieces lengthwise and scoop out the flesh, leaving 1/4-inch-thick skins.
- Brush both sides of the skins with melted butter, season with salt and pepper. Bake, skin side up, at 450°F (230°C) until crisp, about 15 minutes. Add your favorite toppings. For cheese skins, flip the baked skins, sprinkle with 1 cup of grated cheddar, and bake for another 5 minutes.
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