Preheat the oven to 425 degrees. Line a large rimmed baking sheet with aluminum foil, and set it aside.

The potatoes will be hasselback style, which means you will create thin slices crosswise along the potato but not cut all the way through. Leave about one-quarter inch at the bottom so that your the potato remains intact.

Transfer the potatoes to the prepared baking sheet, and using one tablespoon of the olive oil, brush each one all over, especially letting it drip into the crevices you created on top. Then salt and pepper them, to taste.

Bake for 20 minutes.

While the potatoes bake, prepare the kielbasa and onion. Slice the sausage into one-quarter-inch coins and the onion into one-quarter-inch slices, and set them aside.

You can also prepare the glaze. In a small bowl, add the other tablespoon of olive oil, dijon mustard, apple cider vinegar and brown sugar and stir until it’s well combined. Set that aside, too.

When your timer goes off, carefully remove the sheet pan from the oven, and add the sliced sausage and onions to the pan in as even of a layer as you can.

Bake for another 20 minutes.

While this part bakes, drain the sauerkraut really well, squeezing out the extra moisture as much as you can. (If it is cold out of the refrigerator, you might want to heat it up for a few seconds in the microwave so it’s at least a bit warm before adding it to the sheet pan at the end.)

Once that time has elapsed, carefully remove the pan from the oven again, and sprinkle about a tablespoon of cheese on the top of each potato. Also, brush the sausage and onions with all the glaze you made, and add the garlic. Then, use a spoon to stir the meat and veggies a bit to make sure everything has a bit of the glaze on it.

Bake for another five to 10 minutes or until the cheese is golden brown on top.

Remove the pan from the oven and stir the sauerkraut in with the sausage and veggies, letting it heat through on the pan.

Serve immediately with more cheese sprinkled on top.