Fall and football season are almost here again, and these mini German Potato Skins can be found on the snack table! Super crispy baby potatoes covered in caramelized onions, beer-braised bratwurst, and a pile of sauerkraut make Game Day so much more delicious!
This recipe is a bit of false advertising.
When you think potato skins, what comes to mind? Let’s paint the picture – a big slab of crispy potato, most of the innards scooped out, filled to the brim with cheese and bacon and sour cream and whatever your hungry brain can come up with.
These little guys are a bit different. First things first, yes…I made them with baby potatoes! Because I love all things mini and two-bite and it’s my blog and I’ll bake what I want to.
Second, they’re part of a huge, super fun football tailgating link up, and every red-blooded American NFL fan knows that small food that requires no utensils is the best vehicle to the mouth when watching an intense game.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
With the official start of football season around the corner, it’s time to tailgate! In celebration, I’ve joined a group of bloggers from all over the country — all of whom are big football fans! — to bring you 64 tailgating recipe ideas for a terrific football party. Click on their links below this recipe to join in!
So, how else are the skins not like the others?
Well, there’s a lot more potato in them than usual. Because…I didn’t remove any at all. I just carefully piled my toppings on the little spuds and let everyone go to town.
They’re so much smaller, I felt like it would be a huge waste to scoop out what little actual potato was in them just to fill them with more sausage.
And honestly, let’s be real. As a self-respecting German, I never turn away a potato. Why wouldn’t I want more of them in my appetizers?
When my sweet blogging friends Susannah and Erin approached me to take part in their huge Tailgate Campaign (<–my name not theirs) this year, I immediately jumped on the bandwagon.
I grew up going to Friday night high school football games, and spending many a Superbowl in the 90’s rooting for a team everyone knew was going to lose (Sorry, Buffalo,) so the idea of teaming up with another 63 football-loving food bloggers to rep our home teams was something I just couldn’t resist.
Even though I had no idea what made a good football game back then (us kids basically just loved having a reason to stay up late, drink soda, eat deliciousness off the grill and goof off, never actually watching much of the game,) I found myself genuinely interested as I got older. I might still not know every detail about the game, but I can follow along and yell and shout at the TV just like all of my guy friends can!
Mr. Crumby was part of a Fantasy League for a few years within our group of friends, and those Sundays are still among some of my favorite memories.
As far as my team? I grew up in a Bills-loving home, but while my family hails from the frozen north, I do not. I love all my Florida teams, but geographically…
I gotta represent my Jacksonville Jaguars!!
I know, I know. They’ve had a rough go of it, lately. In general. Maybe they need some German Potato Skins in their lives before kickoff!? They’re definitely comfort food, so if all else fails, they’ll make a great post-game snack.
Bring on the sauerkraut. And probably the beer. Here’s to NFL 2016!
More amazing tailgating recipes!
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German Potato Skins
Ingredients
- 1 ½ pounds baby potatoes scrubbed and cut in half
- Olive oil
- Kosher salt
- Ground black pepper
- 2 Bratwurst sausage links sliced in 1/4-inch coins
- 4 tablespoons unsalted butter separated
- ½ small onion chopped
- ¼ cup seasonal beer I recommend Sam Adams Octoberfest
- ½ cup sauerkraut
Instructions
- Preheat the oven to 400°. Line a baking sheet with foil and set aside.
- Place cut potatoes into a large bowl, and drizzle a bit of olive oil over them. Season with salt and pepper to taste, then toss to distribute into the skins.
- Bake at for 20-25 minutes until soft inside and crispy on the outside. Remove pan from oven and set aside.
- While the potatoes bake, heat 2 teaspoons olive oil in a large, non-stick pan over medium-high heat. Add the bratwurst slices in a single layer and brown for 3-4 minutes, then flip and repeat on other side until cooked through. Place on a paper-towel lined plate and set aside, allowing to drain.
- Melt 2 Tbsp. of butter in the same pan (with the brat grease!), then add the sliced onions to the pan, seasoning with salt and pepper. Caramelize the onions on medium-low heat for about 20-25 minutes, stirring frequently, until they reach a deep golden-brown.
- Chop bratwurst while onions caramelize, then add it along with the beer to the pan. Allow it to reduce 4-5 minutes until thick and glossy, and season with salt and pepper to taste.
- Turn the oven to high broil. Melt remaining butter in the microwave or on the stove top. Brush the top of the potatoes with melted butter, then place under the broiler 2-3 minutes until browned.
- Top potatoes with onion-brat mixture, then a generous amount of sauerkraut. Sprinkle some fresh black pepper on top if desired, serve, and enjoy!
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