Potato skins in beer gravy with Wisconsin sausage

Ingredients:

• 4 large Russet Burbank potatoes
• 1 cup grated cheddar
• Toppings: beer cheese spread, sliced ​​grilled bratwurst and brown mustard

Preparation:

1. How to Make Classic Potato Skins:
   
   Pierce 4 large Russet Burbank potatoes with a fork. Bake directly on the oven rack at 350°F (175°C) until tender, about 1 hour. Let cool, then cut into quarters lengthwise and scoop out the flesh, leaving 1/4-inch-thick skins.
2. Brush both sides of the skins with melted butter, season with salt and pepper. Bake, skin side up, at 450°F (230°C) until crispy, about 15 minutes. Add toppings.