• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cozy Apron
  • Home
  • Cozy Recipes
    • Appetizers
    • Soups
    • Salads
    • Entrees
      • Burgers & Sandwiches
    • Desserts
    • Breakfast
  • Videos
  • From the Heart
  • About
    • FAQ
    • Contact
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • From the Heart
  • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Appetizers / Oktoberfest Potato Skins, and Finding Good Reasons to Celebrate a Little

    Oktoberfest Potato Skins, and Finding Good Reasons to Celebrate a Little

    September 28, 2014 by Ingrid Beer 6 Comments

    As we get into late September and then into October—into the autumn—I feel myself come alive a little more.

    Oktoberfest Potato Skins, and Finding Good Reasons to Celebrate a Little

    I feel my colors become a bit more vibrant in the autumn, and my enthusiasm for simple festivities increase.

    Perhaps it's the promise of cooler weather, and of the holiday season just around the corner; of a fresh, crisp breeze that, in the evenings, brings a slight chill, and that gets my excitement going.

    Or perhaps it's the simple fact that the sun sets earlier, and earlier making it that much more pleasant to mosey around outdoors in comfort, until eventually, some bundling up will even be called for.

    Whatever it is exactly, I'm not sure; but I know that there's a certain type of light that is simply irresistible to me, and a particular vibe in the air that beckons me out to mix and mingle with others.

    Oktoberfest Potato Skins | thecozyapron.com

    Oktoberfest Potato Skins | thecozyapron.com

    I begin looking for reasons to celebrate a little, to let loose and take a little extra time to just breathe, and be.

    I begin looking for reasons to fall in love with my surroundings and with others again, and to allow myself to be led into whatever awaits me in the new season.

    October, of course, brings with it the festivities of “Oktoberfest”, a time when folks get together to celebrate their heritage with delicious savory food and cold flowing beer.

    And how wonderfully fun is that?

    Oktoberfest Potato Skins | thecozyapron.com

    A tiny town just north of us has already had their banner up for weeks advertising their special Oktoberfest celebration, which will take place (and always takes place) the first Saturday in October.

    And you know, I'm really beginning to look forward to going with my hubby and our little dog, Lola, and getting lost in the crowd of jolly folks who are themselves just looking for some fun family time.

    Fun family time...a novel idea, right?

    Perhaps that's what it is that my soul craves.

    Happy kids running around with their friends, going to this booth and then to that booth, sampling the various sweet treats and the taste of that sliver of freedom that mom and dad has given them for the evening; parents and their friends getting together to sample the brats and the beer; and everyone being led by their appetites—their bellies, and the desire to connect in a lighthearted way.

    Simple.

    Oktoberfest Potato Skins | thecozyapron.com

    Oktoberfest Potato Skins | thecozyapron.com

    Fall just seems to bring out that type of vibe, in my opinion; one of innocent fun, coupled with a desire for spicy-sweetness, or earthy, savory flavor.

    And this year, I thought I'd, once again, offer up another little tummy-warming and savory Oktoberfest recipe of my own.

    A couple of years back, I served up this soul-comforting Oktoberfest Lager Stew, which frankly, is perfectly pleasurable to prepare and ladle up well after Oktoberfest (and the fall) is over.

    But this year, I thought I'd take all of those same elements, those tasty morsels used in so much of the Oktoberfest celebration, and make some tantalizing and delectable Oktoberfest Potato Skins stuffed with beer-caramelized onions, sauerkraut and bits of bratwurst sausage.

    Now doesn't that sound like something that would go spectacularly with an icy-cold beer?

    Oktoberfest Potato Skins | thecozyapron.com

    So as we find ourselves embarking on this glorious autumn season, a season that contains the potential for much merriment and cozy-comfort, I find myself longing to sample all of the various flavors that it has within it.

    I long to taste the simplicity of the light and the breeze; the simplicity of the food; and the simplicity of good, clean autumn fun that brings families, friends, and neighbors together to enjoy one another's company.

    Taste what's good and pass it on.

    Ingrid

    Oktoberfest Potato Skins stuffed with Bratwurst Sausage, Beer-Caramelized Onions and Sauerkraut
    by Ingrid Beer

    Oktoberfest Potato Skins

    Print Friendly, PDF & EmailPrint Recipe

    Yield: Makes 8 potato skins

    Ingredients:

    • 4 russet potatoes, scrubbed and dried
    • Canola oil
    • Salt
    • Black pepper
    • 2 Bratwurst sausage links, sliced into circles
    • 2 large onions, quartered and sliced thinly
    • ½ cup lager (good, Oktoberfest variety)
    • 2 tablespoons melted butter
    • ½ cup gruyere & white cheddar cheese blend, grated (you can use just gruyere if you can't find the blend)
    • ½ cup sauerkraut
    • Freshly cracked black pepper

    Preparation:

    -Preheat the oven to 400°, and line a baking sheet with foil; place a wire rack over the baking sheet.

    -Place your potatoes into a large bowl, and drizzle a bit of oil over them, plus a couple of pinches of salt and pepper; rub the oil/seasoning into their skins.

    -Place the potatoes onto the wire rack set over the baking sheet, and bake the potatoes for 1 hour and 10 minutes, or until tender when pierced with knife; remove from oven and allow them to cool just until they can be handled.

    -While the potatoes bake, place a large, non-stick pan over medium-high heat; drizzle a small amount (about 1-2 teaspoons) of oil into pan, and add in the bratwurst slices in a single layer; allow the brat slices to brown on that first side for about 3-4 minutes, then flip the slices and brown on the other side, until completely cooked through; drain in a paper towel-lined bowl, and set aside for a moment.

    -Drain the grease from pan leaving about 1-2 tablespoons (you may not have much to drain, depending on how fatty the brat slices were), and with the heat still on, add in the sliced onions plus a pinch or two of salt and pepper; allow the onions to caramelize to a deep golden-brown, for about 20-25 minutes on a medium-low heat, stirring frequently.

    -While the onions caramelize, chop the cooked brat slices into small bits.

    -Once the onions are caramelized, add the chopped bratwurst bits back into the pan with the onions, and stir to combine; add in the lager, and allow the beer to reduce for a moment and become glossy and just slightly thickened; turn off the heat, and check to see if any more salt or pepper are needed, and set aside keeping the mixture warm.

    -Once the potatoes are cool enough to handle, cut the potatoes in half lengthwise, and carefully scoop out most of the flesh leaving about ¼ – ½” border of potato; reserve the flesh for another use.

    -Brush some of the melted butter onto the inside of each potato (and add a couple of pinches of salt and pepper), as well as onto the skins, and place back on the rack, flesh-side up; place under the broiler to brown for several moments, and once inside is slightly browned, flip the potato and crisp the skins for a couple of moments.

    -Fill each crispy potato skin with the brat/onion mixture, and sprinkle with a little of the grated cheese; return under the broiler to melt the cheese for just a few seconds; then, finish the skins by topping with a pinch or two of the sauerkraut and a twist of the pepper, and enjoy while hot (with a good lager, if desired)!

    « Caramel Apple Sticky Rolls, and Saying Goodbye to a Season that's Passed
    Hearty Italian Chicken and Autumn Veggie Soup, and Gratitude for the Simple Pleasures »

    About Ingrid Beer

    Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA.

    She has had the pleasure and privilege of being the Executive Chef for two substance abuse facilities in Malibu, Ca., as well as a personal chef for private clients.

    More about Ingrid →

    Reader Interactions

    Comments

    1. Sarah

      September 29, 2014 at 7:03 am

      These look amazing. I love the combination of sausage and sauerkraut.

      Sarah

      Reply
    2. Thalia @ butter and brioche

      September 29, 2014 at 10:17 pm

      These potato skins will definitely be making an appearance on my kitchen table. Thanks for the great recipe, they look and sound incredibly delicious... and perfect for oktoberfest!

      Reply
    3. molly

      October 21, 2015 at 6:55 am

      Could I make these ahead of time and just reheat when it's time for appetizers? possible? or no?

      Reply
      • The Cozy Apron

        October 21, 2015 at 7:07 pm

        Hi Molly, I think that could be a possibility, yes. I'd probably reheat them in the oven, at 350°, until warmed through. (Have them come to room temp first, for quicker and easier warming.) Hope you enjoy!

        Reply
    4. chef Vincenzo

      October 20, 2016 at 9:51 pm

      Can't wait to make this recipe. I'm salivating just thinking about it

      Reply
      • The Cozy Apron

        October 20, 2016 at 11:03 pm

        Ha-ha, that's great! I hope you give it a try!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Ingrid Beer bio photo

    Welcome to The Cozy Apron — so glad to have you as a guest at my table! Here's where I share my passion for food, people and life through my culinary creations and my writing; and where my husband shares his love for food photography and all things visual.

    More about Ingrid →

    You might like these...

    • Cranberry Orange Muffins
    • Stuffed Eggplant
    • French Onion Meatballs
    • Chicken Cacciatore

    In the Press

    Link to Philly Cheesesteak Stew recipe
    Link to Saucy Italian Drunken Noodles recipe
    Link to Gumbo-Laya recipe
    Link to Saucy Red Potato Goulash recipe
    Link to Creamy White Bean Stew recipe

    Footer

    ↑ back to top

    About

    • Ingrid Beer
    • Privacy Policy

    Newsletter

    • Sign up for emails and updates!

    Contact

    • Contact
    • FAQ

    Copyright © 2023 The Cozy Apron