Sausage Tater Skins

Looking for the perfect tailgate food? These tater skins are filled with our Natural Casing Wieners, sauerkraut and cheese, making for a full-flavored snack or light meal.


  • 6 s Russet Potatoes, Rinsed
  • 1 cup Butter
  • 3 ounces Cream Cheese
  • 1 cup Sour Cream
  • 8 ounces Mozzarella or Swiss Cheese, Shredded
  • 1 cup Sauerkraut, Drained
  • 1 cup Thousand Island Dressing
  • 1 package Natural Casing Wieners 12 oz.


Preheat oven to 400 degrees. Poke the top of each potato with a fork and place on a baking sheet. Cook for 1 hour. Once cooked, remove from the baking sheet, and place on a plate to let cool for about 15 minutes. Slice Natural Casing Wieners.

In a bowl, mix Natural Casing Wieners, cream cheese, Thousand Island dressing, sour cream, cheese and sauerkraut then place in refrigerator until ready to be assembled.

Once potatoes are cooled, use a sharp bread knife and cut lengthwise. With a small spoon, scoop out half of the potato.

Melt butter and brush on the inside and outside of each potato skin.

Place potatoes under the broiler for 5-8 minutes or until edges of the potato are crispy. Remove, and fill each potato skin with the refrigerated mixture. Top with remaining shredded cheese and place back under the broiler for 3-4 minutes or until cheese is melted.