Spicy Sausage Potato Skins
I’ve recently discovered how versatile sausage meat is to work with and then out of the blue I was invited to help Johnsonville in coming up with 50 ways to sausage for their 50th anniversary. What an honour! I must admit I was totally flattered! I should also point out that I was really impressed with how lean the Johnsonville sausage was to work with (Incredible flavour too)!
Serves 6 – 8
500 g Johnsonville Spicy Italian Sausage
6 Medium Russet potatoes, skin on, scrubbed clean
1 tbsp extra virgin olive oil
½ tsp coarse salt
½ Cup of old cheddar, grated
1 Batch Chunky Blue Cheese Sauce
Green onions, for garnish
Remove the meat from the sausage casings and add it to a nonstick frying pan.
Saute the sausage meat over high heat breaking up the meat slightly with a spoon, until the sausage is cooked through and there are some yummy crunchy darkened pieces; set aside.
Pierce the potatoes all over with a fork and then bake them until they are tender (in the microwave is a huge time saver). Otherwise, bake at 400 for about one hour.
When the potatoes are cool enough to handle, slice them in half lengthwise.
Scoop out the flesh, leaving about a ½ inch thickness inside the potato (like you’re making a potato canoe).
Preheat your oven to 450.
Spread the olive oil evenly on a baking sheet and sprinkle the coarse salt evenly on the oil.
Lay the potato halves (skin side down) on the salt.
Top the potatoes evenly with the cheddar and then with the Johnsonville Sausage.
Bake the pototes for 8-10 minutes, until the cheese is melted, bubbly, and slightly browned.
Slice the potatoes in half, again lengthwise.
Top with the Chunky Blue Cheese Sauce
Garnish with the green onion.
- Feel free to top with fat free sour cream or Buttermilk Ranch instead of the Chunky Blue Cheese sauce.
- Any sausage will work here but I liked the contrast between the spicy meat and cool blue cheese sauce.
- This will be a great addition to any Super Bowl party.