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  • Buffalo Bacon Chicken Sausage Potato Skins




    Buffalo Bacon Chicken Sausage Potato Skins


     

    Ingredients:

     

    • 12 Yukon gold potatoes
    • Olive oil for rubbing and brushing
    • Freshly ground black pepper
    • 1 pound bacon, cooked and crumbled
    • 2 pounds grilled Premio chicken sausage, cooked and chopped
    • 1/4 cup buffalo style hot sauce
    • 8 ounces shredded cheddar cheese
    • Sour cream and chopped chives, for serving 

     

    Directions:

    1. Preheat oven to 400 degrees. Prick potatoes all over with a fork and rub with oil; season generously with salt and pepper.

    2. Place potatoes on a rack set in a rimmed baking sheet. Roast until very soft when squeezed and skin is crisp, 60-75 minutes. Let cool.

    3. Heat oven to 450 degrees. Halve potatoes and scoop out flesh (save for another use), leaving 1/4 inch border attached to skins. Brush both sides of potatoes with oil and season insides with salt and pepper; return to rack. Roast in the oven until skins are crisp and flesh is golden, about 5-7 minutes per side. 

    4. In a bowl, combine the bacon. chicken sausage and buffalo sauce and mix well. Spoon some of the mixture into each of the baked potato skins. Top each with cheese and return to the oven to cook until melted. Serve topped with sour cream, chives and black pepper.   

     

    Recipe courtesy of the Institue of Culinary Education (ICE) 

     

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