Friday, August 26, 2011

Beer Brats with Spicy Sauerkraut & Baked Potato Skins

Spicy Sauerkraut:
  • 1/2 tbsp Olive Oil 
  • 1 tbsp minced garlic 1 diced jalapeno
  • 1/2 yellow onion, cut into half rings 
  • 1/4 cup chopped red onion
  • 1/4 cup sauerkraut 
  • 2 tbsp sauerkraut juice
  • 1 tbsp Worcestershire sauce
  • 1 tsp Ground Cumin
Heat Olive Oil over medium heat, add the rest of ingredients and allow to simmer, uncovered for about 20 minutes. Until onions have caramelized and the majority of liquid has been reduced. Serve hot on cooked brats or hot dogs.

Baked Potato Skins:


  • 4 large baking potatoes, baked
  • 3 tablespoons vegetable oil
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon pepper
  • 8 bacon strips, cooked and crumbled
  • 1 1/2 cups shredded Cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions, sliced

Cut potatoes in half lengthwise; scoop out pulp, leaving a 1/4-in. shell (save pulp for another use). Place potatoes skins on a greased baking sheet. Combine oil, Parmesan cheese, salt, garlic powder, paprika and pepper; brush over both sides of skins. Bake at 475 degrees F for 7 minutes; turn. Bake until crisp, about 7 minutes more. Sprinkle bacon and cheddar cheese inside skins. Bake 2 minutes longer or until the cheese is melted. Top with sour cream and onions. Serve immediately.

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