Potato Skin Dippers with Sausage Cheese Dip with Chips and Meatballs
Potato Skin Dippers with Sausage Cheese Dip with Chips and Meatballs

Hello everybody, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, potato skin dippers with sausage cheese dip with chips and meatballs. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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To begin with this recipe, we have to prepare a few ingredients. You can have potato skin dippers with sausage cheese dip with chips and meatballs using 11 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Potato Skin Dippers with Sausage Cheese Dip with Chips and Meatballs:
  1. Get 3 russet potatoes, baked or microwaved until tender
  2. Prepare Canola oil for frying
  3. Take 1 tablespoon fresh grated romano cheese
  4. Get 1/2 teaspoon granulated garlic powder
  5. Take 15 ounces queso cheese sauce, homemade or store bought
  6. Get 1/4 teaspoon cracked black pepper
  7. Take 1 teaspoon hot sauce, such as franks red hot
  8. Take 15-20 small cooked meatballs, homemade or store bought
  9. Prepare 4 ounces italian sausage, mild or hot, uncooked
  10. Get Tortilla chips, as much as desired
  11. Take 1 tablespoon chopped chives
Steps to make Potato Skin Dippers with Sausage Cheese Dip with Chips and Meatballs:
  1. MAKE POTATO SKIN DIPPERS
  2. Slice cooked potatoes in fourths, remove some of the Inside of the potato plup to have a slight scoop shape
  4. Heat oil in a dutch oven or deep pot to 350. 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
  6. These can be prepared ahead of time. Reheat in a 425 oven on a foil lined baking sheet until hot 5 to 10 minutes
  7. PREPARE QUESO DIP
  8. Cook crumbled sausage in a skillet or pan until browned and cooked through
  9. Add to queso cheese sauce along with pepper, hot sauce and chives. Heat all in a 2 cup crock pot mini heater until hot
  10. Serve with potato skins, warmed meatballs and tortilla chips for dipping

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