Potato Skins filled with
BBQ Sausage, Sour Cream & Cheddar

These skins are outrageous - simply too good for words.

BBQ and sausage just work - spice and heat blending well. Add that to our famous potato skins, and we have a winner you’ll love to enjoy and serve.

The skins take a while, first baked, then fried, then baked again. But you can do most of it ahead of time. And when something is this good - it’s just worth it.

Substitute the sausage with bacon, or pork - or go veggie with sun-dried tomatoes. We have filled them with chunky salsa too. It’s all good - actually Great!


Here is our Complete List of Appetizers

One of our own, these skins are prepped in our unusual way, but filled then filled with sausage BBQ, then baked with sour cream and cheddar cheese. It’s indescribably good!

Truth be told - we have served over one quarter million potato skins! Honest.



Portions/Servings

This recipe will feed 12 people, and will easily double or more. Read about Party Food Quantities and how to plan for the right amounts.


BBQ Potato Skins Recipe Shopping List
for 12 People:

You'll need a great sauce to pull this off. Adding honey will only help you - and we've always liked Jim Beam products.

Everyone has their favorite style and heat preference. We suggest that you provide a sweeter, mild sauce and keep a bottle of hot sauce on the side - they'll know what to do.

___32 ounces of pre-made barbeque sauce, your favorite

___12 ounces of honey, any kind

___1 small bottle of hot sauce

___ 6 - large (u-90) baking potatoes

___ 1 pound your favorite sausage meat

___ 1 medium onion

___ 3 cloves fresh garlic

___ 1 bottle your favorite BBQ Sauce

___ Oil for frying

___ 1 cup sour cream

___ 1 cup+ cheddar cream



Procedure:

One Day Before the Party:



Bake off your potatoes the day before. We prick the skins with a fork a few times, then bake for 1-1/2 hours at 400°f - then refrigerate overnight.



The Day of the Party:




Next day, cut in half lengthwise - nice clean cuts.





Scoop out the potato meat. We like to use a citrus spoon, the kind with teeth on the front. Makes it easier.





We leave more on than most - a good 3/8” inch thickness.





Scooped and ready to fry. Yup - first bake, then fry - takes more time, but it is so worth the effort. And then, bake again! No kidding.





Get your oil right at 350°f - check out that Fry Daddy ad above - these work so well in a home kitchen.





Takes about 3 minutes or so to get that perfect golden brown - wait for it.





Out they come from the oil, let them drain inverted so the oil drips out.





Chop up some onion, small cuts.





Garlic, you bet!





Fry them just a bit,...





...then let’s get the sausage in there.





When the sausage is done, add your BBQ sauce.





Season the fried potato shells with salt & pepper - other spices if you like.





Fill the potatoes with the sausage mix, level with the edge of the potato.





Spoon some sour cream onto each one.





Get that cheddar going on - add some other cheeses too if you like. Place all the skins on a sprayed baking sheet.

TIP: At this point, you can refrigerate them until ready to serve. OR, carry on, bake and serve.





Bake in a very hot oven, 475°f until the cheese melts nicely.




They will look just great - careful not to burn the cheese.



Presentation: Your Eyes Eat First

So how do you want to serve them? Do you need a more hearty snack? Then serve as a complete half, one per person.



Do you need a hearty snack? Then serve as a complete half, one per person.





OR - do you want a smaller, finger appetizer?

Here we’ve cut them into 3 or 4 pieces with a sharp knife, after have cooled off a little.



Leftovers:

Cover with film and refrigerate - or wrap individually with film and freeze - enjoy when you can!


How about some Desserts?

Check out some Appetizers!

Ready for some Dinner and Entrée ideas?

Questions about Potato Skins? Need an idea for your party?
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