This party snack pays homage to three of my favorite other small bites — deviled eggs, chorizo potato tacos and potato skins. Frying the onions and garlic in some of the fat left over from browning the sausage adds an extra layer of flavor, plus frying onions in fat is one of the sacred pillars of tailgating.

These bite-sized potato skins are incredibly addictive right out of the oven or at room temperature, so feel free to make a double batch. Any potential leftovers look great on a plate of scrambled eggs with a little sour cream and salsa.