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!
Course Appetizer
Cuisine German
Keyword potato skins
Prep Time 25 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour
Servings 12
Calories 125kcal
Author Erica
Ingredients
1 ½poundsbaby potatoesscrubbed and cut in half
Olive oil
Kosher salt
Ground black pepper
2Bratwurst sausage linkssliced in 1/4-inch coins
4tablespoonsunsalted butterseparated
½small onionchopped
¼cupseasonal beerI recommend Sam Adams Octoberfest
½cupsauerkraut
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!