Polish Boy Potato Skins

Potato skins stuffed with smoked sausage, kraut and a mustard beer sauce for rip on a Cleveland Classic Polish boy. 
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Course: Appetizer
Cuisine: American
Keyword: Polish Boy
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 116kcal
Author: Kristen Chidsey

Ingredients

  • 4 large russet potatoes scrubbed
  • 4 links or 1 large link of organic Kielbasa
  • 2 cups shredded cabbage
  • 1 tablespoon Ballpark Mustard
  • 2 tablespoons Mayo or Greek Yogurt
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar
  • BBQ sauce for drizzling.

Instructions

  • Preheat oven to 400 degrees.
  • Bake potatoes until fork tender about 1 hour (alternatively cook on high in slow cooker for 4 hours).
  • While the potatoes are baking, cut up the kielbasa into 1 inch slices and pan fry over medium-high heat until browned.
  • Make the slaw by mixing the mustard, yogurt, salt, vinegar together and then tossing with the cabbage.
  • Remove potatoes and let slightly cool. Cut in half and scoop out the insides of the potato. I like to use a melon baller for this job. Set aside the inside of the potatoes to use for mashed potatoes, add to eggs, etc.
Nutrition Facts
Polish Boy Potato Skins
Amount Per Serving
Calories 116 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 161mg7%
Potassium 456mg13%
Carbohydrates 13g4%
Fiber 2g8%
Protein 2g4%
Vitamin A 20IU0%
Vitamin C 14mg17%
Calcium 37mg4%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.
I would love to know how you enjoy this recipe!Snap a picture and tag #amindfullmom on Instagram or Facebook - I would love to see!