Mini Smoked Sausage Potato Skins

Seems like potato skins appeal to just about everyone and are a hit at every party.  The challenge is that traditional potato skins are a bit large.  We solved the size issue with these trimmed down, easy to make, mini’s!  We also added in the very smoky favorite, cottage ham.

Ingredients

—2 Links: Queen City Sausage, Smoked Sausage.  Sliced and halved

—4 OZ Queen City Sausage—Smoked Cottage Ham.  Chopped.  Optional

—8 Each: Gold potatoes.  Any smaller, thin skin potato will work

—3 OZ Super sharp cheddar cheese

—1/4 Cup Sour cream

—2 Greek onions.  Diced

—2 OZ Olive oil

Directions

  1. Preheat oven to 425 degrees F.  Wash the potatoes and throughly wipe dry.  Take a cooking sheet pan, line with parchment paper.  Lay the dried potatoes on the parchment paper. Spray both sides with olive oil to coat.  Bake for 20 minutes or so, making sure the centers are soft

  2. Cool the potatoes for about 30 minutes.  Scoop out the centers with a teaspoon

  3. Increase the heat to 450 degrees F.  Place the skins back on the parchment paper and bake about 10 minutes per side, until crispy

  4. Fill the potato skins with cheese, add the meats, top with the onions.  Place in the oven to broil on low for about 2 minutes.  Watch closely

5.  Top with sour cream

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