Best 2 Steel City Sausage Potato Skins Recipes

Tantalize your taste buds with the irresistible Steel City Sausage Potato Skins, a harmonious blend of savory flavors and crispy textures. These delectable treats combine the zest of Italian sausage, the creaminess of melted cheese, the crispy crunch of potato skins, and a medley of flavorful toppings. Prepare to embark on a culinary adventure as you explore three enticing variations of this classic appetizer: the traditional Steel City Sausage Potato Skins, the tantalizing BBQ Chicken Potato Skins, and the vegetarian-friendly Black Bean and Corn Potato Skins. Each recipe promises a unique taste experience, catering to diverse preferences and dietary choices. Get ready to impress your friends and family with these crowd-pleasing party snacks that are sure to become a hit at any gathering.

Here are our top 2 tried and tested recipes!

STEEL CITY SAUSAGE POTATO SKINS

Steel City Sausage Potato Skins image

Provided by Food Network Kitchen

Time 1h40m

Number Of Ingredients 0

Ingredients

Steps:

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.)

SHEET-PAN SAUSAGE WITH SPRING ONIONS, POTATOES AND MUSTARD

Sheet-Pan Sausage With Spring Onions, Potatoes and Mustard image

Fresh spring onions make this effortless sausage and potato sheet-pan supper feel elegant, but you could just as easily use scallions, leeks or nearly any other member of the allium family. The spring onions and potatoes make the perfect bed for roasting: They prop up the sausages so they brown instead of steam, and they absorb the sausage drippings while doing so. A spicy, tangy mustard relish cuts the richness of the sausage and offsets the sweetness of the spring onions. Should you have leftovers, they are excellent tucked between slices of toasted bread smeared with plenty of mayonnaise and more mustard.

Provided by Kay Chun

Categories dinner, easy, weeknight, meat, one pot, roasts, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound spring onions, small leeks or scallions, trimmed and halved lengthwise
1 1/2 pounds small new potatoes (or russet potatoes, cut into 1 1/2-inch cubes)
1 1/2 cups drained jarred or refrigerated sauerkraut (9 ounces)
5 garlic cloves, thinly sliced
1/2 cup extra-virgin olive oil
Kosher salt and black pepper
2 pounds sausage, fully cooked or uncooked (such as bratwurst, kielbasa, sweet or hot Italian)
2 tablespoons chopped fresh parsley, plus more for garnish (optional)
2 tablespoons coarse or Dijon mustard
1 tablespoon minced shallot or onion
1 tablespoon lemon juice

Steps:

Heat oven to 425 degrees. On a rimmed baking sheet, combine spring onions, potatoes, sauerkraut, garlic and 1/4 cup oil; season with salt and pepper and toss to coat. Spread in an even layer and roast for 10 minutes.
Arrange sausages on top and roast until spring onions and potatoes are tender and sausages are heated through, about 30 minutes longer.
While the sausages roast, in a small bowl, combine the 2 tablespoons parsley, if using, with the mustard, shallot and lemon juice, plus the remaining 1/4 cup oil and 1 tablespoon water. Stir to combine, then season with salt and pepper.
Divide sausages and vegetables among plates. Sprinkle with additional parsley, if using, and drizzle with mustard relish to taste.

Tips:

Use a variety of potatoes. Different types of potatoes have different flavors and textures, so using a mix will give your potato skins a more complex flavor and texture.
Be careful not to overcook the potatoes. They should be tender but still slightly firm in the center.
Use a sharp knife to score the potatoes. This will help the potatoes cook evenly and prevent them from bursting.
Brush the potatoes with olive oil before baking. This will help them to crisp up and brown.
Top the potatoes with your favorite toppings. There are endless possibilities, so get creative! Some popular toppings include cheese, bacon, sour cream, and chives.

Conclusion:

Steel City Sausage Potato Skins are a delicious and easy-to-make appetizer that is perfect for any occasion. They are sure to be a hit with your friends and family.

Here are some additional tips for making the best Steel City Sausage Potato Skins:

Use high-quality sausage. The better the sausage, the better the potato skins will be.
Don't be afraid to experiment with different toppings. There are endless possibilities, so get creative and find what you like best.
Serve the potato skins hot and fresh. They are best enjoyed when they are crispy and melted.