Buffalo Style Potato Skins

By: Chef Tolini for Al Fresco Chicken Sausage

It seems like everything nowadays is made buffalo style. And there's nothing wrong with that. Buffalo Style Potato Skins are a great alternative to your usual appetizer recipe. Dip them in your favorite dressing and enjoy!

Notes

This recipe may be made a day ahead. Simply reheat potatoes in the oven at 325 degrees F for about 20 minutes until warmed through. Then garnish with the sour cream and chives.

Preparation Time1 hr 30 min

Ingredients

12 ounces Al Fresca buffalo chicken sausage, fully cooked
6 medium Russet potatoes, with skin, scrubbed
1/2 pound low-sodium bacon, cured, cut crosswise into 1 inch pieces
cooking spray
1/4 cup barbecue sauce
1/4 cup mayonnaise
1 cup Cheddar cheese, shredded
1 cup fat free sour cream
1/4 cup fresh chives, chopped

Instructions

Preheat oven to 350 degrees F.
Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.
Meanwhile cook bacon over medium heat until nicely browned, drain fat.
Dice Al Fresco sausages, add to the pan to heat. Whisk the barbecue sauce and mayonnaise together, set aside.
Preheat grill to medium heat. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell. Spray potatoes with olive oil cooking spray. Flip over and spray the bottoms.
Place potatoes on grill and cook until crisp, about 4 to 4-1/2 minutes on each side and remove from grill. Divide the sausage, barbecue sauce and cheese among the and top each with sour cream, crumbled bacon and chives.