Potato Skin Dippers with Sausage Cheese Dip with Chips and Meatballs

Name: Potato Skin Dippers with Sausage Cheese Dip with Chips and Meatballs
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 3 russet potatoes, baked or microwaved until tender; Canola oil for frying; 1 tablespoon fresh grated romano cheese; 1/2 teaspoon granulated garlic powder; 15 ounces queso cheese sauce, homemade or store bought; 1/4 teaspoon cracked black pepper; 1 teaspoon hot sauce, such as Frank’s Red Hot; 15-20 small cooked meatballs, homemade or store bought; 4 ounces italian sausage, mild or hot, uncooked; Tortilla chips, as much as desired; 1 tablespoon chopped chives

fenway @Fenway

This is a great crowd pleasing appetizer. The star of this is the potato skin strips dippers. It can be made with all hommade ingredients or you can sub in some store bought ones for a quick and easy appetizer, just don't skip the potatoes!

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Ingredients

20 mins

8 servings

3russet potatoes, baked or microwaved until tender
Canola oil for frying
1 tablespoonfresh grated romano cheese
1/2 teaspoongranulated garlic powder
15 ouncesqueso cheese sauce, homemade or store bought
1/4 teaspooncracked black pepper
1 teaspoonhot sauce, such as Frank’s Red Hot
15-20small cooked meatballs, homemade or store bought
4 ouncesitalian sausage, mild or hot, uncooked
Tortilla chips, as much as desired
1 tablespoonchopped chives

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Steps

20 mins

1

Make Potato Skin Dippers: Slice cooked potatoes in fourths, remove some of the inside of the potato plup to have a slight scoop shape.
2

Heat oil in a dutch oven or deep pot to 350°F. Fry potato skin pieces until golden and crisp, about 4 to 5 minutes. Remove to a rack to drain and sprinkle with the granulated garlic, romano cheese and a little black pepper.
3

These can be prepared ahead of time. Reheat in a 425°F oven on a foil lined baking sheet until hot 5 to 10 minutes.
4

Prepare Queso Dip: Cook crumbled sausage in a skillet or pan until browned and cooked through.
5

Add to queso cheese sauce along with pepper, hot sauce and chives. Heat all in a 2 cup crock pot mini heater until hot.
6

Serve with potato skins, warmed meatballs and tortilla chips for dipping.

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Cooksnaps

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fenway @Fenway

on January 03, 2016 21:09

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.