Italian Potato Skins
These Potato Skins are loaded with sausage, cheese, basil, and sun-dried tomatoes, putting an Italian twist on the classic appetizer!
Ingredients
- 6 medium Russet potatoes about 3 pounds
- 1/4 cup extra virgin olive oil
- 3 garlic cloves smashed
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1 pound hot Italian sausage casings removed
- 1/3 cup sun-dried tomatoes drained and chopped
- 1 cup Italian cheese blend shredded (about 4 ounces, divided)
- 3/4 cup marinara sauce plus more for serving if desired
- Fresh basil chopped, for garnish
- Optional: sour cream for dipping
Instructions
- Bake the Potatoes: Preheat the oven to 400°F. Scrub the potatoes with a vegetable brush, pat them dry, and pierce each one 5 to 7 times with a fork. Place 6 medium Russet potatoes on a large baking sheet and bake them for about 1 hour, or until they are fork tender.
- Make the Garlic Oil: While the potatoes are baking, combine the 1/4 cup extra virgin olive oil and the 3 garlic cloves smashed in a small bowl. Cover the bowl with a paper towel and microwave it for 30 seconds. Stir in the 1 teaspoon Italian seasoning, the 1 teaspoon kosher salt, and the 1/2 teaspoon fresh ground black pepper, and set it aside.
- Scoop the Potatoes: Once the potatoes are cool enough to handle, turn the oven up to 425°F. Cut each potato in half lengthwise and carefully scoop out the flesh, leaving about a 1/4- to 1/2-inch shell.
- Crisp the Outside: Place the potato halves cut side down on a lightly greased sheet pan. Brush the outsides with some of the garlic oil and bake them for 5 to 10 minutes, until they start to crisp up.
- Crisp the Inside: Flip the potatoes over so the cut sides are facing up. Brush the insides with more of the garlic oil and bake them for another 5 to 10 minutes, depending on how crispy you like them.
- Cook the Filling: While the potato shells are crisping, cook the 1 pound hot Italian sausage in a medium skillet over medium-high heat until it’s browned and cooked through. Drain off the excess grease, then stir in 1/3 cup sun-dried tomatoes and 1/2 cup of the cheese.
- Fill the Potato Skins: Take the shells out of the oven and spoon a little marinara sauce into each one. Add the sausage mixture on top of the marinara and then sprinkle the rest of the cheese evenly over the potatoes.
- Melt and Serve: Return the pan to the oven and bake the potato skins for about 5 minutes, or until the cheese is melted and bubbly. Garnish them with fresh basil and serve with extra marinara or sour cream on the side for dipping.
Notes
Make-Ahead: Bake and scoop potatoes up to 24 hours ahead. Store shells covered in the fridge, then crisp and fill before serving.
Storage: Store leftovers in an airtight container in the fridge up to 3 days.
Reheating: Reheat in the oven at 350°F for 10–15 minutes. Air fryer works great too — 5 minutes at 375°F.
Freezing: Freeze unfilled shells after the second crisping. Cool, wrap individually in foil, and freeze up to 3 months. Bake from frozen at 400°F until hot, then fill and finish.
Simplify: Skip microwaving garlic oil separately and sauté garlic in the sausage skillet before adding seasoning. Less dishes, same great flavor.
Nutrition
Serving: 1 | Calories: 1192cal | Carbohydrates: 91g | Protein: 43g | Fat: 76g | Saturated Fat: 21g | Cholesterol: 122mg | Sodium: 2277mg | Sugar: 9g | Fiber: 8g | Calcium: 197mg | Iron: 8mg