Ingredients
Potatoes
Buoan Cucina Infused Butter Oil as needed
Salt and Pepper
1-pound of Bratwurst sausage links, sliced in a circles
1 large onion quartered and slice thin
2 cups of chicken broth
2 tbs of butter melted
½ cup gruyere cheese grated
½ cup Bavarian Sauerkraut
3 tbs flour
1 tbs whole grain mustard
Directions
To make the potato skins
Poke the potatoes with a fork, rub with the butter oil and sprinkle with salt and pepper. Then place on the middle rack of your preheated 425F oven and bake for 40 to 50 mins or until tender when poked with a fork. Cool until you can handle them then cut lengthwise. Use a small spoon, scoop out the potato leaving a ¼ inch shell.
To make the stuffing
In a large sauce pan over med-high heat, drizzle small amount of oil.
Add the bratwurst sliced in a single layer allow to brown then flip and brown the other side then set aside on a plate.
Drain all but 1-2 tablespoons of the grease from the pan then add the sliced onion, pinch of salt and pepper continue to cook on med-high heat until caramelized about 20 to 25 minutes.
Once caramelized add bratwurst slices back to the pan and add flour and mustard then stir.
Add chicken broth simmer till just thickened.
Turn off heat keep warm.
Fill potato skins with mixture, sprinkle with cheese, and top with sauerkraut.
Recipe By Chef Tammy Fox
Click for the Recipe for the Bavarian Sauerkraut https://buonacucinaerie.com/bavarian-sauerkraut-with-a-twist/