BGDR Grilled Potato Skins
Need a quick and easy appetizer idea? Look no further. These game-changing grilled potato skins are easy to prepare and delicious too! They are great for entertaining or a fun crunchy bacon and potato snack on the weekends. Get creative, and add your choice of toppings. See what works best for you. Photo by: bhofack2/Depositphotos
- 6 small to medium russet potatoes
- 1 1/2 cups shredded cheddar cheese
- 1 cup sour cream
- 2-3 medium green onions chopped
- 4-5 slices cooked bacon crumbled
- 1/4 cup butter room temperature
- 1 teaspoon salt
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- Preheat your oven to 400 degrees F.
- Wash the potatoes in tepid water, removing unwanted dirt and debris. Dry off with a paper towel. Pierce each potato 3-4 times and coat lightly with olive oil. Sprinkle a little kosher salt on top and place potatoes onto a large parchment-lined baking sheet. Bake potatoes for 40-45 minutes or until nearly done. Remove from the oven and let stand for 30 minutes.
- Fry bacon, then crumble the bacon while potatoes are cooling. Set aside or place into an airtight container in the refrigerator until ready to use.
- Preheat grill for medium heat.
- Combine dried rosemary, softened butter, salt, and black pepper in a small bowl. Set aside.
- Cut potatoes in half, lengthwise. Hollow out the center of each half of the potatoes. Do not scoop out all of the flesh. Leave about ¼” of the potato flesh around the edges for a toothsome bite. Don’t waste the scooped parts, either. Freeze them for later use in soups, savory pies, or casseroles.
- Brush each potato half with butter mixture.
- Place potatoes on grill rack skin side up. Grill for 5 minutes, turn, and grill for 3 more minutes. Add cheese to potato halves, close lid, and cook for an additional 2-3 minutes.
- To complete the potato skin: remove halves from the grill, and top each with crumbled bacon, sour cream, and chopped green onion.
Things to think about with this recipe: Potatoes: It’s best to use russet potatoes because they are sturdier, and the skins will withstand both the baking and grilling process. They generally won’t break or collapse when you scoop out the flesh. Opt for the medium-sized or smaller russets, and leave the giant ones for baked potatoes. Toppings: The standard topping for potato skin is a little cheddar cheese and some crumbled bacon. You can certainly get creative with your toppings. Try out some blue cheese instead of the cheddar. Replace the bacon with spiced chickpeas or toasted walnuts for a meat-free option. Use turkey, bacon or chopped chicken, or other cooked proteins of your choice. Cooking method: If you don’t have access to a grill, you can certainly finish this off in the oven. Follow the directions above, but bake in a 450-degree oven. Cook skin side down for 12 minutes, or until golden and crispy. Top as instructed.