This post is sponsored by Tony Chachere’s, but all opinions are my own.

Grilled Cajun potato skins are topped with Creole seasoning, andouille sausage, plenty of cheddar cheese, chives, and a spicy sour cream sauce that get finished off on the grill. I partnered with my friends at Tony Chachere’s to create this Cajun twist on a classic appetizer that will please a crowd for any occasion. These potato skins are easy to prepare and make the perfect appetizer for tailgating, entertaining, and more. If you are looking for a fun new appetizer to bring to any game day or potluck, these Cajun Grilled Andouille Potato Skins are the ultimate savory treat.

While baking potato skins is traditional, I decided to cook mine on the grill for an extra smokey flavor and to make them easy to cook up at any tailgate. I start by baking off some small russet potatoes that have been rubbed with oil and Tony Chachere’s Original Creole Seasoning. When potatoes are tender, I remove them from the oven and let them cool slightly and then gently remove the inside of the potato leaving a little edge around the skin. From there I brush oil or butter on the inside of potato skin and season again with Tony Chachere’s Original Creole Seasoning. Top with andouille sausage and plenty of cheese and then place onto a grill until skins are charred and cheese is melty. Top with green onions or chives and serve them up.

Tips:

• Make sure to use medium to medium low heat on the grill to ensure the skins do not burn and then cheese has time to melt.

• Use a small russet potato instead of another variety of potato to ensure the potato skin will not break.

• Prep the ingredients in advance and simply grill up the skins the day you are ready to serve.

Variations to Try:

• Switch up the type of cheese. Use any good melting cheese for this recipe.

• Instead of andouille sausage, try boudin or bacon.

• Make a remoulade sauce to top the potato skins with.

• Bake the potato skins in an air fryer or the oven if grilling isn’t an option.

Ingredients:

• 4 Russet Potatoes

• 1/2 Lb. Andouille Sausage

• 1 Cup Sharp Shredded Cheddar Cheese

• 1/4 Cup Chopped Green Onion or Chives

• 1.5 Tbsp. Tony Chachere’s Original Creole Seasoning

• 2 Tbsp. Olive Oil

For the Sauce-

• 1/2 Cup Sour Cream

• 1 Tsp. Tony Chachere’s Original Creole Seasoning

• 1 Tbsp. Lemon Juice

Directions:

• Preheat oven to 450 degrees.

• Poke holes in the potatoes with a knife or fork.

• Rub Potatoes equally with 1 Tbsp of Olive Oil and then Sprinkle with 1 Tbsp. Of Tony Chachere’s Original Creole Seasoning.

• Place potatoes on a baking sheet and bake for 50 minutes to one hour until potatoes are tender in the middle.

• While potatoes bake, slice or crumble andouille sausage into small pieces and sauté until just browned. Drain on a paper towel to remove any excess grease and set aside.

• Once potatoes are cooked through, let the potatoes cool slightly and then slice the potato in half and scoop out 3/4 of the soft filling (save for another recipe.)

• Rub the inside of the potato with the rest of the oil and sprinkle with the rest of the Tony Chachere’s Original Creole Seasoning.

• Preheat grill to medium heat.

• Layer cheese, andouille sausage, and green onions in the potato skins.

• Add potato skins carefully to the grill and close the lid and cook until the cheese is melted.

• Make the sauce by whisking sour cream, Tony Chachere’s Original Creole Seasoning, and Lemon Juice.

• Top with extra chives or green onions, dipping sauce and serve.

These Cajun Grilled Andouille Potato Skins are going to quickly become a new favorite appetizer all season long!