Skip to main content

Grilled Potato Skins


I have a million potato recipes.   We like them all kinds of ways.   I've done potatoes on the grill before, but always in a packet or a grill pan.   I saw this recipe on TOH while poking around one day and put it straight on the to-try list.    

There's a few steps involved, but overall if you've got things laid out it all comes together fast.   I didn't get out a ruler when I cut the excess off the potatoes, but I'm sure I left a little more than 1/4", so I microwaved mine the full 10 mins.    I browned the bacon while waiting for the potatoes to come out of the microwave.   The butter mixture comes together in just a few mins.  

When I go out to eat, I will often get an appetizer as my meal...  This fits that bill perfectly.   The crisp skin and the fluffy potato, topped with melty cheese, crispy bacon, and a dollop of sour cream.    I did intend on swapping the green onions out for chives, and then totally forgot.    :)  

Get those grills going and give this one a try!                  


Grilled Potato Skins

Grilled Potato Skins

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons butter -- melted
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary -- crushed- used dried
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup shredded cheddar cheese -- (4 ounces)-used Fiesta blend
  • 3 bacon strips -- cooked and crumbled
  • 2 green onions -- chopped-- omitted
  • Sour cream

Instructions

Cut each potato lengthwise into four wedges. Cut away the white
portion, leaving 1/4 in. on the potato skins. Place skins on a
microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes
or until tender. Combine the butter, rosemary, salt and pepper;
brush over both sides of potato skins.

Grill potatoes, skin side up, uncovered, over direct medium heat for
2-3 minutes or until lightly browned. Turn potatoes and position
over indirect heat; grill 2 minutes longer. Top with cheese. Cover
and grill 2-3 minutes longer or until cheese is melted. Sprinkle
with bacon and onions. Serve with sour cream. 
Yield: 8 appetizers
grilled, potato, bacon
Appetizers, potatoes, grilling
American
Created using The Recipes Generator

Comments

  1. These look amazing!!! I can't wait to give these a try. Pinning!!!

    ReplyDelete
  2. Thank you so much for stopping by! I make these right up until there is too much snow on/around the grill :)

    ReplyDelete
  3. Yum! These would be perfect for Father's Day! I can imagine the grill adds that little something to potato skins to take them to the next level!

    ReplyDelete
  4. These look amazing! Stopping by from the Celebrate 365 Blog Party!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Buttermilk Rhubarb Muffins #MuffinMonday

This is the first year I've been able to harvest the rhubarb from my garden. Today I got three nice sized, very red stalks so went searching for a recipe and came up with these Buttermilk Rhubarb Muffins from Taste of Home.  I upped the amount of nutmeg to 1/2 teaspoon and also added 1/4 teaspoon cinnamon. I took about 1/4 cup of the flour called for in the recipe and tossed it with the rhubarb to keep it from sinking, a trick I learned from my Gram.  I  use a cookie scoop to distribute the batter evenly. I also topped the batter with raw sugar before baking, we love the sparkle and crunch it gives the muffins. Thank you so much to Stacy for hosting and to all of the other #MuffinMonday bakers for sharing their recipes, be sure to check them out using the links down below! Buttermilk Rhubarb Muffins Print With Image Without Image Ingredients 2 1/2 cups all-purpose flour 1 cup packed brown sugar 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground n

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick