Created by @VargaCooks, these Garlic Sausage Potato Stacks bring a festive twist to the holiday table, layering thin potatoes with herb butter, melty cheese, and savoury Grimm’s Garlic Sausage. They bake up into golden, crispy little towers that work as a cheerful side dish or a cozy snack for anyone sneaking back to the kitchen for “just one more.”

Ingredients

• 1 Grimm’s Garlic Sausage

  4-6 medium Russet or yellow flesh potatoes cut into 1/8 inch thick slices

  1 stick (1/2 cup) salted butter, melted

  2 tablespoons chopped rosemary

  2 tablespoons chopped fresh thyme

  1-2 cloves garlic, chopped fine 

  1/2 cup grated parmesan cheese

  1/2 cup shredded white cheddar or your favourite melty cheese

  kosher salt and pepper to taste 

Instructions

1. Preheat the oven 400° F. Lightly grease a 12 cup muffin tin.

2. Slice the sausage with a knife. Then Cut the potatoes using a Mandolin or a knife into 1/8 inch thin slices. 

3. In a large bowl, stir together the cooled down melted butter, rosemary, thyme, grated Parmesan cheese, garlic and a good pinch of salt and pepper. Add the potatoes and toss well to coat.

4. Layer the potatoes and sliced sausage evenly among the prepared muffin tin, stacking the layers all the way to the top. They will shrink a little. I do 2-3 potatoes per slice of sausage. Add in a pinch of cheese every few layers. About 3 cheese layers.

5. Cover with foil and place on a baking sheet. Transfer to the oven and roast for 30 minutes.

6. Remove the foil and continue cooking another 20-25 minutes or until the potatoes are tender and golden.

7. Run a butter knife or offset spatula around the edges of each stack to release them. Serve immediately, sprinkled with a little flaky salt.

Created by Chef Berkin, this dish is all about big flavour and good vibes at the table. Crispy, smoky Grimm’s Pepperoni Bites sit on a silky sweet potato purée, then get topped with tender garlic confit and fresh herbs. It is cozy, bold, and guaranteed to make everyone go back for seconds.

Ingredients

Pepperoni Bites

• 375 g Grimm’s Honey & Garlic Pepperoni Bites (any flavour works!)
• 1 tbsp oil (optional)

Sweet Potato Purée

• 2 sweet potatoes
• 2 tbsp of butter
• 1/2 cup of milk/cream
• Salt & pepper
• Fresh parsley

Garlic Confit

• 20-25 garlic cloves
• 1.5 cups of olive oil
• 2-3 sprigs of thyme/rosemary
• Pinch of salt

Instructions

1. Garlic Confit: Place garlic, herbs, and oil in a covered oven-safe dish. Bake at 200°C (392°F) for 35–40 min, or simmer on low 20–25
   min. Reserve oil and cloves.
2. Prep Pepperoni: Score each Pepperoni Bite with shallow diagonal cuts (do not cut deep).
3. Cook Pepperoni: Sear in a hot pan 5–7 min until blistered and crispy.
4. Sweet Potato Purée: Boil potatoes 12–15 min, mash with butter, milk/cream, salt, pepper, and parsley.
5. Assemble: Spread purée in a bowl, top with pepperoni, add garlic confit cloves, drizzle infused oil, garnish with parsley.

If you’re hosting a Halloween get-together or just want a reason to play with your food, this Deli-Style BOO-schetta from Kristy Leung (@aka.foodiedreams) is the kind of spooky snack everyone will want to sink their fangs into. Toasted baguette slices get a tasty upgrade with Grimm’s Canadian Clubhouse Deli, tomato basil mix, and little mozzarella ghosts hanging out beside Kolbassa pumpkin cutouts.

It looks like something straight out of a haunted café, but it’s ridiculously easy to make. Whip it up before the party, set it out, and watch it vanish faster than the candy bowl.

Ingredients

• Grimm’s Canadian Clubhouse Deli Pack
• Grimm’s Kolbassa Sausage Toppers
• 1 baguette
• 4 tbsp garlic butter
• Cherry tomatoes
• 1 tsp olive oil
• 1 ball of fresh mozzarella, sliced
• Fresh basil leaves
• Balsamic glaze

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the baguette into half-inch slices and arrange them on a baking sheet. Brush each piece with melted garlic butter and bake for 6-8 minutes, until golden and crisp.
3. Dice the cherry tomatoes and toss them with olive oil, salt, and pepper. Set aside.
4. Layer each toasted baguette slice with a piece of Grimm’s Canadian Clubhouse Deli.
5. Spoon the tomato mixture on top and add fresh basil.
6. Cut mozzarella slices into ghost shapes and Kolbassa Sausage Topper into pumpkin shapes using mini cookie cutters.
7. Top each baguette slice with mozzarella and Kolbassa sausage.
8. Drizzle with balsamic glaze, and use it to add spooky eyes and mouths to the mozzarella ghosts.
9. Enjoy your BOO-schetta!

Holiday dinners can feel like a big production, but this feast board from Zimmy’s Nook keeps it simple and seriously impressive. Slices of Grimm’s Festive Ham and Turkey Kolbassa are arranged on a board with roasted Brussels sprouts, caramelized delicata squash, stuffing balls, cranberry sauce, and soft dinner rolls for a spread that feels special without the stress.

With a coordinated cooking plan, everything comes together at just the right time so your proteins, vegetables, and sides are warm and ready to serve. You can mix homemade and store-bought sides, and most of it can be prepped in advance. It’s a casual, colourful, and festive way to serve Thanksgiving or Christmas dinner that looks amazing but keeps things easy in the kitchen.

Ingredients

Proteins

• 1 5-6 kg Grimm’s Festive Ham 
• 2 – 300g Grimm’s Turkey Kolbassa Sausages, sliced into ½-inch rounds

Vegetables & Sides

• 2 lb Brussels sprouts, trimmed and halved if large in size
• 2 tbsp olive oil
• Kosher salt and freshly ground black pepper
• 3 medium delicata squash, halved, seeded, and sliced into ½-inch half-moons
• 2 tbsp maple syrup
• 5 cups prepared stuffing (store-bought or homemade)
• 2 cups cranberry sauce (store-bought or homemade)
• 12 soft dinner rolls
• Optional: Fresh herbs for garnish (rosemary, thyme, parsley)

Simple Ham Glaze

• ½ cup brown sugar
• ¼ cup Dijon mustard
• 2 tbsp apple cider vinegar
• 2 tbsp maple syrup

Instructions

Roast and glaze the ham (approx. 2 hr 45 min)

• Preheat oven to 325°F (165°C).
• Score the fat in a crosshatch (diamond) pattern
• Place ham, fat side up, in a large roasting pan. Add about ¼ inch of water to the bottom of the pan. Cover tightly with foil to trap the steam. The shallow layer of water creates gentle steam in the pan, which helps warm the ham evenly without drying it out.
• After 2 hours of roasting, remove foil and increase oven to 365°F (185°C).
• Make the glaze. In a small skillet over medium heat, combine all the glaze ingredients and stir until the sugar dissolves and the mixture is smooth.
• Roast uncovered until internal temperature reaches 125–130°F, about 20–30 minutes.
• Brush ham with glaze and continue roasting until internal temperature reaches 135–140°F, about 20 minutes.
• Remove ham and let rest for 15 minutes, slice just before serving.

Roast the vegetables and prepare stuffing (25–30 min)

• Timing: Begin roasting Brussels sprouts and delicata squash during the last 30–35 minutes of ham roasting.
• Brussels sprouts: Toss with olive oil, salt, and pepper. Roast 20–25 minutes until golden and tender.
• Delicata squash: Toss with olive oil, maple syrup, salt, and pepper. Roast 25 minutes until caramelized.
• Stuffing: Heat stuffing according to package or recipe directions.
• Keep vegetables and stuffing warm at 200°F (95°C) while the ham rests. Using separate sheet pans prevents overcrowding and ensures even cooking.

Prepare the kolbassa (5 min)

• Slice Turkey Kolbassa diagonally into ½-inch slices.
• Just before serving, sear in a skillet over medium heat for 2–3 minutes per side.
• Sear in batches to ensure crisp edges.

Warm the rolls (5–10 min)

• Warm dinner rolls in the oven for 5 minutes.

Assemble the feast board (5–10 min)

1. Arrange the sliced ham in the center of a large board or platter.
2. Place kolbassa rounds alongside the ham.
3. Surround proteins with roasted Brussels sprouts and delicata squash.
4. Nestle stuffing balls in or fill small bowls with stuffing.
5. Add small bowls of cranberry sauce and mustard (one regular, one spicy).
6. Tuck in dinner rolls and scatter fresh herbs for a festive look.

Looking for a snack that’s equal parts cheesy, sweet, and totally unforgettable? This Cheesy Churro Smokies recipe, created by the talented @aka.foodiedreams, takes Grimm’s Sizzlin’ Cheddar Smokies and wraps them in golden, cinnamon-sugar choux pastry for a fun mash-up that’s crispy, gooey, and guaranteed to impress. Perfect for parties, game days, or when you’re craving something over-the-top delicious, these handheld bites bring a sweet-and-savoury twist you didn’t know you needed.

Ingredients

• 6 Grimm’s Sizzlin’ Cheddar Smokies
• ½ cup unsalted butter
• 1 cup water
• 2 tbsp granulated sugar
• 1¼ cups all-purpose flour
• 1 tsp salt
• 3 large eggs

For the cinnamon sugar churro coating:

• ½ cup granulated sugar
• 1 tbsp ground cinnamon

Instructions

1. In a pot over medium heat, combine the butter, water, sugar, and salt. Stir until the butter melts and the mixture begins to boil.
2. Reduce the heat to low and add the flour all at once. Stir quickly and continuously until the dough pulls away from the sides of the pot and forms a ball (about 1–2 minutes).
3. Transfer the dough to a mixing bowl and let it cool for 5–10 minutes. Then beat in the eggs one at a time, mixing until the batter is smooth, glossy, and pipeable.
4. Pat the Grimm’s Sizzlin’ Cheddar Smokies dry and insert a skewer into each one.
5. Transfer the choux batter to a piping bag with a star tip.
6. Pipe the batter directly onto each skewered smokie, rotating as you go to coat evenly. Use a spoon to help smooth and seal the ends if needed.
7. Preheat air fryer to 375°F (190°C). Lightly spray the coated smokies with cooking oil and place them in the air fryer basket (work in batches if needed).
8. Air fry for 15 minutes, turning halfway, until golden brown and puffed.
9. Immediately roll in the cinnamon-sugar mixture while still warm. Drizzle with mayo, ketchup, mustard, or any other condiments you like!

Looking for a quick, flavour-packed meal that feels both fresh and satisfying? This Montreal Smoked Beef Salad with Avocado Garlic Dressing is your answer. Created by the talented @aka.foodiedreams, this salad is anything but ordinary—layered with crisp veggies, savoury Grimm’s Montreal Style Smoked Beef, and topped with a creamy homemade dressing that brings it all together. It’s perfect for a light lunch, dinner, or even meal prep—and it comes together in just 20 minutes. Let’s dig in!

Ingredients

• Grimm’s Montreal Style Smoked Beef
• 2 romaine lettuce, chopped
• Cherry tomatoes, halved
• Cucumber, diced
• 2 eggs, hard-boiled and sliced
• Crispy fried onions

For the Avocado Garlic Dressing:

• 1 ripe avocado
• 1 clove garlic, minced
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 2-3 tbsp water (to thin, as needed)
• Salt & pepper to taste

Instructions

1. In a blender or food processor, combine the avocado, garlic, lemon juice, olive oil, salt, and pepper. Blend until smooth. Add water 1 tablespoon at a time until you reach your desired consistency – it should be creamy but pourable.
2. Place the chopped romaine on a large plate or in a bowl. Top with halved cherry tomatoes, cucumber, and egg.
3. Roll or fold the slices of Grimm’s Montreal Roast Beef and place them on top of the salad.
4. Sprinkle crispy fried onions just before serving for extra texture. Add any additional salad toppings you like!
5. Drizzle the avocado garlic dressing generously over the salad, and enjoy!

Canada Day eats, but make it extra Canadian ? These Chicken Smokies with Maple Aioli & Cheese Curds are the perfect backyard BBQ upgrade—smoky, creamy, and just a little bit sweet (thanks to real maple syrup, of course). Made with Grimm’s Chicken Smokies and finished with fresh chives, they’re everything you love about this country in one delicious bite. Recipe by the amazing @chezchanelle 

Ingredients

• 1 package Grimm’s Chicken Smokies
• 3/4 cup Canadian cheese curds
• 6 hot dogs buns
• Chives for serving

For the Maple Aioli:

• 1 tbsp real Canadian maple syrup
• 3 tbsp mayonnaise
• 1 tbsp dijon mustard

Instructions

1. Grill the Grimm’s Chicken Smokies for 5 minutes on each side over medium high heat.
2. Meanwhile, whisk together the maple syrup, mayonnaise and mustard until well combined.
3. Layer buns with the cheese curds followed by the smokies and maple aioli.
4. Top with fresh chives and enjoy!

Warm Smokie Popper “Sushi” Bites in Cucumber Cups—made by Zimmy’s Nook—are a bold twist on classic party snacks. Featuring smoky, cheesy Grimm’s Jalapeño & Cheddar Smokie Poppers layered with seasoned sushi-style rice and crisp cucumber, they deliver all the heat and freshness with zero raw fish. A drizzle of spicy mayo and a sprinkle of toasted sesame seeds finish off these flavour-packed bites, perfect for entertaining, game day, or a fun gluten-free appetizer.

Ingredients

Main Ingredients

• 1 package Grimm’s Jalapeño & Cheddar Smokie Poppers (20 count)
• 2–3 large English cucumbers (you will get ~8–9 rounds per cucumber)
• 2 teaspoons toasted sesame seeds (white and/or black)
• Fresh chives or cilantro, finely chopped

For the Sushi-Style Rice

• 1 cup cooked sushi-style rice (short- or medium-grain white rice)
• 1 tablespoon rice vinegar
• ½ teaspoon sugar
• Pinch of salt

For the Sriracha Mayo

• ½ cup mayonnaise
• 1–2 tablespoons sriracha (adjust to taste) Sriracha is generally gluten-free, but always double-check the ingredient list on the specific brand you are purchasing to be sure. 
• 1 teaspoon rice vinegar
• ½ teaspoon gluten free soy sauce
• ½ teaspoon sesame oil (optional)
• Pinch of garlic powder

Instructions

1. Prepare the Cucumber Cups (Can be prepped in advance)

• Slice cucumbers into 1.5-inch thick rounds. Leave the skin on for structure.
• Use a small spoon or melon baller to hollow out the center, leaving a solid base intact.
• Pat the inside dry with paper towels to prevent sogginess.

If making in advance:

• Storage: Place upright in an airtight container lined with paper towel. Cover with damp paper towel, then seal.
• Fridge: Up to 24 hours in advance.
• Tip: Keep them dry to avoid soggy rice later. Pat dry again before filling.

2. Make the Sushi-Style Rice (Can be prepped in advance)

• Cook rice according to package directions.
• While warm, mix 1 cup cooked rice with rice vinegar, sugar, and salt.
• Let cool to room temperature before assembling.

If making in advance:

• Storage: Store cooled rice in an airtight container in the fridge for up to 48 hours ahead.
• To Use: Let come to room temperature or microwave gently with a damp paper towel for 15–20 seconds to soften and fluff.
• Tip: Add a drop of rice vinegar or a splash of water when reheating if it feels too dry.

3. Pre-Assemble the Cucumber Cups (Prepare the day of)

• Press about 1 teaspoon of seasoned rice into the base of each cucumber cup.
• Add another teaspoon around the inner sides to form a nest.
  Tip: Wet your fingers to prevent sticking when pressing the rice.
• Add a dollop of sriracha mayo and sprinkle sesame seeds into each cup.
• Cover and refrigerate.

4. Warm the Smokie Poppers (Just Before Serving)

Air Fryer Method:

• Preheat to 325°F. Heat poppers for 4 minutes, then increase to 400°F for 2 minutes for a light crisp.

Oven Method:

• Bake at 350°F for 8–10 minutes, watching for melted cheese around the edges.
• Let rest 2–3 minutes before handling.

Tip: Do not overcook to keep the cheese intact and the poppers juicy.

5. Finish and Serve

• Nestle one warm Smokie Popper upright into the center of each prepared cucumber cup.
• If needed, tuck a bit more rice around the sides for structure.
• Add a dollop of sriracha mayo on top.
• Sprinkle with toasted sesame seeds and chopped chives (or cilantro).
• Serve immediately for the best contrast of textures and temperatures.

If you’re looking for a great party bite that’s easy to prep, quick to grill, full of flavour and fun to serve, these grilled Smokie Poppers by Zimmy’s Nook are it! We used Grimm’s Jalapeño & Cheddar Poppers, grilled them until golden and gooey, then gave them an elote-inspired upgrade with a cheesy, zesty topping made from cotija, lime zest, and smoky spices.

Once grilled, we placed the poppers on a platter and sprinkled the elote-inspired topping over them while they were still hot. Then we skewered each popper with a fresh lime wedge so guests could squeeze that bright citrus right on top. The balance of creamy cheese, smoky heat, and lime is so good—and they disappear fast.

Ingredients

Smokies

• 1 (500 g) package Grimm’s Jalapeño & Cheddar Poppers (20 pieces)
• Avocado oil (or a neutral oil)

Elote-Inspired Toppings

• ⅔ cup finely grated cotija cheese (or feta)
• Zest of 2 small limes
• 1 teaspoon smoked paprika
• ½ teaspoon chili powder (optional)
• 3 tablespoons finely chopped cilantro (optional)
• Flaky sea salt, to taste

For Serving

• 1 ½ large limes, (slice each lime into 8 wedges then cut each wedge in half)
• 20 small skewers or cocktail picks

Instructions

1. Preheat the Grill
   Preheat your grill to medium-high heat (around 400°F).
2. Make the Toppings
   In a wide, shallow dish or small platter, mix together the crumbled cotija, lime zest, smoked paprika, chili powder (if using), cilantro, and a pinch of flaky sea salt (optional). Spread the mixture out in an even layer.
3. Prep the Poppers
   Toss the Grimm’s Jalapeño & Cheddar Smokie Poppers with a bit of neutral oil to lightly coat them.
4. Grill the Poppers
   Place the poppers on the grill and cook for 8 to 10 minutes, turning occasionally, until they are nicely blistered and golden brown.
5. Add the Elote-Inspired Toppings
   While the poppers are still hot, transfer them to the dish with the toppings and generously sprinkle the mixture over them. Gently press the poppers into the mixture to help it cling.
6. Skewer and Serve
   On each skewer, add a fresh lime wedge followed by a dressed popper. Arrange on a platter and serve warm. Just before eating, squeeze the lime over the popper for a fresh, zesty finish.

May is Celiac Awareness Month, and this recipe is proof that gluten-free eating can still bring the crunch, the comfort, and all the flavour.

Created by the incredible Zimmy’s Nook, this recipe turns Grimm’s Gluten-Free Kolbassa into crispy, cheesy, smoky little bites of perfection. Coated in gluten-free panko and Parmesan, then air-fried until golden and crunchy—these are dangerously snackable. We were hooked after one.

✔️ Made with Grimm’s Kolbassa Sausage + gluten-free panko
✔️ Naturally gluten-free, fully craveable
✔️ Perfect for game day, BBQs, or snack attacks of any kind

Note: While all the main ingredients are gluten-free, always double-check labels to ensure they’re certified gluten-free—additives and cross-contamination can sneak in when you least expect it.

Ingredients

Kolbassa Fries

• 1 package Grimm’s Kolbassa Sausage
• 1/2 cup grated Parmesan cheese
• 1/4 cup gluten-free breadcrumbs (panko-style for best crunch)
• 1/4 tsp smoked paprika
• 1/4 tsp paprika
• 1/4 tsp garlic powder
• Olive oil (or avocado oil)

Mustard Aioli

• 2 ½ tablespoons mayonnaise
• 2 ¼ teaspoons Dijon mustard
• ½  tsp grainy mustard
• ½  tsp lemon juice
• ½  tsp honey (optional, for balance)
• ¼  to ½  tablespoon hot sauce, more or less based on your heat preference
• Salt & pepper to taste

Instructions

1. Preheat the Air Fryer
   Set the oven to 400°F (200°C).
   Insert the air fry basket into the middle rack position.

2. Prepare the Kolbassa
   Pat the kolbassa dry if it is a bit moist from packaging.
   Slice the kolbassa in half lengthwise, then cut into thin, fry-like strips, about 1 cm thick and 8-10 cm long.

3. Prepare the Mustard Aioli
   In a small bowl, whisk together all aioli ingredients.
   Taste and adjust with a bit of honey for sweetness or lemon juice for brightness.

4. Coat the Fries
   In a shallow bowl, mix the parmesan, gluten-free breadcrumbs, paprika, smoked paprika, and garlic powder.
   Toss the kolbassa ‘fries” in olive oil. Then place the strips in the GF breadcrumb mixture, pressing each strip into the coating for better adherence.
   
   Tip: we used gluten-free panko but pulsed it in a coffee grinder to make it a bit finer—it helped the coating stick better and gave the fries an awesome golden crunch!

5. Air-Fry
   Arrange the coated kolbassa strips in a single layer on the air fry basket.
   Air-fry for 12–15 minutes total, flipping halfway until golden and crispy. (Be cautious, start checking at the 10-minute mark and flip and add more time if required)

6. Serve
   Pile the crispy kolbassa fries onto a platter and serve hot with a side of spicy mustard aioli for dipping.
   Garnish with chopped chives or fresh parsley and serve with a side of quick-pickled onions to cut the richness.

May is Celiac Awareness Month, and there’s no better time to celebrate safe, delicious recipes that everyone can enjoy — especially those living gluten-free! These Mini Flower Tortilla Quiches by @aka.foodiedreams are made with Grimm’s Corn Tortillas, which are naturally gluten-free, and filled with hearty, wholesome ingredients like Grimm’s Bacon and Honey & Maple Flavour Ham. They’re not just cute and springy — they’re also perfect for brunch, meal prep, or a fun snack that doesn’t compromise on flavour or safety. Let’s bake something beautiful and gluten-free this May! ??

Ingredients

• 1 package Grimm’s Corn Tortillas (12 tortillas) 
• 4 slices Grimm’s Thick Sliced Centre Cut Bacon
• 1/2 cup Grimm’s Honey & Maple Flavour Ham, diced
• 3 large eggs
• 1/2 cup heavy cream
• 1/2 cup cheddar cheese, shredded
• 1/2 cup vegetables of your choice (ex. asparagus, onion, mushrooms), diced
• 1/2 cup cherry tomatoes, halved 
• Salt & pepper

Instructions

1. Soften the tortillas by microwaving them (3-4 at a time) for 15 seconds between two damp paper towels. Once soft, lightly grease a 12-cup muffin tin and gently press each tortilla into the muffin tin to form the base.
2. Dice and prepare all your ingredients: chop the asparagus, ham, onion, and mushrooms. Halve the cherry tomatoes to use later as flower “petals.”
3. Heat 1 tablespoon of oil in a pan over medium heat. Cook the bacon, flipping occasionally, until crispy, about 12-15 minutes. Let cool slightly and crumble the cooked bacon.
4. Sauté the veggies in a pan over medium heat. Cook the onion, mushrooms, and asparagus for 4-5 minutes until softened. 
5. Whisk the egg mixture by combining the eggs, heavy cream, shredded cheddar cheese, salt, and pepper in a bowl until smooth.
6. Assemble the quiches by dividing the bacon, ham, and sautéed veggies evenly among the tortilla cups.
7. Pour in the egg mixture carefully, filling each cup until full.
8. Decorate with tomatoes by placing the halved cherry tomatoes on top of each quiche, arranging them like little flower petals.
9. Preheat the oven to 375°F (190°C) and bake for 20 minutes, or until the eggs are set and the tops are lightly golden.
10. Cool slightly in the muffin tin for 5 minutes, then carefully lift out and enjoy!

Looking for a quick, delicious, and protein-packed meal? These Twice-Baked Potatoes featuring Grimm’s Kolbassa Sausage Toppers take comfort food to the next level! Whether you’re craving classic cheddar and sour cream or a Mediterranean twist with feta and tzatziki, these flavourful spuds are the perfect addition to any meal. Easy to prep in advance and finished to crispy, cheesy perfection in the air fryer, they’re a go-to for busy weeknights or meal prep days. Let’s dig in!

Ingredients

• 1 pack Grimm’s Kolbassa Sausage Toppers 
• 4 medium russet potatoes 
• 1 cup Shredded cheddar cheese plus extra to top 
• 3/4 cup sour cream 
• Salt & pepper to taste 
• 1 bunch chives 

Mediterranean Power Potato 

• 1 pack Grimm’s Kolbassa Sausage Toppers
• 4 medium russet potatoes 
• 1 cup Feta cheese plus extra to top
• 3/4 cup tzatziki 
• 1 red pepper diced 
• Salt & pepper to taste 
• 1 bunch chives 

Instructions

1. Start by baking potatoes, this can be done in advance. Place potatoes in an air fryer and bake at 350 degrees for 45 minutes. 
2. Cut the potatoes in half, and scoop out the flesh while keeping the skins intact. 
3. Place the fluffy baked potato into a mixing bowl. 
4. Add in sour cream, cheddar and 3 sliced sausage toppers. Finish with salt and pepper and mix until incorporated. 
5. Scoop the filling back into the potato skins. Top with cheddar and another sliced sausage topper. 
6. Now you may refrigerate the potato for a quick easy protein packed meal. Or air fry it right away. 
7. Finish in the air fryer at 450 for 6-7 minutes or until cheese is golden and bubbly. 
8. Add fresh chives and go!

*For the Mediterranean Power Potato, use the same method with specified ingredients.