Step-by-Step Guide to Prepare Favorite Potato Skin Dippers with Sausage Cheese Dip with Chips and Meatballs

Hello everybody, it is Brad, welcome to my recipe site. Today, we're going to make a distinctive dish, Simple Way to Prepare Favorite Potato Skin Dippers with Sausage Cheese Dip with Chips and Meatballs. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Potato Skin Dippers with Sausage Cheese Dip with Chips and Meatballs is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Potato Skin Dippers with Sausage Cheese Dip with Chips and Meatballs estimated approx 20 mins.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Potato Skin Dippers with Sausage Cheese Dip with Chips and Meatballs using 11 ingredients and 6 steps. Here is how you cook that.

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!

Ingredients and spices that need to be Get to make Potato Skin Dippers with Sausage Cheese Dip with Chips and Meatballs:

1. 3 russet potatoes, baked or microwaved until tender
2. Canola oil for frying
3. 1 tablespoon fresh grated romano cheese
4. 1/2 teaspoon granulated garlic powder
5. 15 ounces queso cheese sauce, homemade or store bought
6. 1/4 teaspoon cracked black pepper
7. 1 teaspoon hot sauce, such as Frank’s Red Hot
8. 15-20 small cooked meatballs, homemade or store bought
9. 4 ounces italian sausage, mild or hot, uncooked
10. Tortilla chips, as much as desired
11. 1 tablespoon chopped chives

Instructions to make to make Potato Skin Dippers with Sausage Cheese Dip with Chips and Meatballs

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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