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