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Potato Skins with sour cream and chives
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Cheesy Chicken Sausage Potato Skins

Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 12

Ingredients

  • 6 potatoes
  • Parmesan
  • Garlic salt
  • Italian seasoning
  • Olive olive
  • 3 tablespoon butter melted
  • Coarse salt for sprinkling
  • 1 package Gold'n Plump Parmesan Italian Chicken Sausage
  • 1 cup shredded cheddar cheese
  • Sour cream
  • Green onions chopped

Instructions

  • Preheat oven to 350 degrees.
  • Scrub and rinse the potatoes. Pat them dry and poke all over with a fork. Rub the potatoes with olive oil and sprinkle them with coarse salt. Bake the potatoes at 350 degrees for one hour.
  • Cut the potatoes in half and scoop out most of the potato. (Set it aside to use for soup or mashed potatoes.)
  • Brush the inside and outside of the potato skins with melted butter and sprinkle with garlic salt and Italian seasoning. Place them skin side up on the baking sheet and return to the oven to bake for an additional 15 minutes.
  • While the potatoes are baking, brown the thawed Gold’n Plump Parmesan Italian Chicken Sausage in a skillet at medium heat for about 7 minutes, turning frequently. Add about 1/4 inch of water to the bottom of the pan, cover and reduce heat to simmer. Continue cooking for 12-15 minutes until cooked through. Then, dice the chicken sausages.
  • Return the sausage to the skillet to brown for a couple of minutes, stirring constantly.
  • Remove the potato skins from the oven and flip them over. Sprinkle them with shredded cheddar cheese, chicken sausage and another sprinkle of shredded cheddar cheese. Return to the oven and cook for 3-5 minutes, until the cheese melts. To toast the cheese, put the potato skins under the broiler for a minute or two.
  • Top the potato skins with sour cream and chopped green onions before serving.
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