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*
Total Fat 2g 3%
Sodium 161mg 7%
Potassium 456mg 13%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Protein 2g 4%
Vitamin A 0.4%
Vitamin C 17%
Calcium 3.7%
Iron 19.2%
* Percent Daily Values are based on a 2000 calorie diet.