Potato Skin Dippers with Sausage Cheese Dip with Chips and Meatballs

• 3 russet potatoes, baked or microwaved until tender
• 1 tablespoon fresh grated romano cheese
• 1/2 teaspoon granulated garlic powder
• 15 ounces queso cheese sauce, homemade or store bought
• 1/4 teaspoon cracked black pepper
• 1 teaspoon hot sauce, such as franks red hot
• 15-20 small cooked meatballs, homemade or store bought
• 4 ounces italian sausage, mild or hot, uncooked
• 1 tablespoon chopped chives

1. MAKE POTATO SKIN DIPPERS
2. Slice cooked potatoes in fourths, remove some of the Inside of the potato plup to have a slight scoop shape
3. Heat oil in a dutch oven or deep pot to 350.
4. Fry potato skin pieces until golden and crisp, about 4 to 5 minutes.
5. Remove to a rack to drain and sprinkle with the granulated garlic, romano cheese and a little black pepper
6. These can be prepared ahead of time.
7. Reheat in a 425 oven on a foil lined baking sheet until hot 5 to 10 minutes
8. PREPARE QUESO DIP
9. Cook crumbled sausage in a skillet or pan until browned and cooked through
10. Add to queso cheese sauce along with pepper, hot sauce and chives.
11. Heat all in a 2 cup crock pot mini heater until hot
12. Serve with potato skins, warmed meatballs and tortilla chips for dipping

potatoes, romano cheese, garlic, queso cheese sauce, cracked black pepper, hot sauce, italian sausage, chives

Taken from cookpad.com/us/recipes/485611-potato-skin-dippers-with-sausage-cheese-dip-with-chips-and-meatballs (may not work)