
Sausage Stuffed Potato Skins

Ingredients
1 (16 oz) | |
8 | Yukon Gold, Baby Red, Purple or Russet Potatoes |
4 tablespoons | Canola Oil, divided |
2 tablespoons | Butter, melted |
Salt and pepper to taste |
|
1 1/2 cups | Cheddar Cheese, shredded |
2 tablespoons | Chives, diced |
1/2 cup | Sour Cream |
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Directions
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Preheat the oven to 400˚F.
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Prepare sausage according to package directions. Clean and dry potatoes. Rub skin of potatoes with 2 tablespoons canola oil. Place potatoes on rimmed baking sheet and bake 30-40 minutes or until potatoes are tender.
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Remove the potatoes from pan and let cool. Cut potatoes in half lengthwise and scoop out insides, leaving thin layer of potato on the inside
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In small bowl, combine remaining canola oil and melted butter. Brush on inside and out of potatoes; sprinkle both sides with salt and pepper. Place potato halves on baking sheet and bake 5 to 7 minutes
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Using tongs, turn the potatoes over and continue baking until potatoes turn golden brown.
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Remove potatoes from oven. Top inside of each skin with prepared sausage, sprinkle with cheddar cheese.
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Return potato skins to oven and bake 3 to 4 minutes or until cheese is melted.
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Top skins with chives and sour cream; serve warm.
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