These simple but delicious grilled potato skins make the perfect appetizer! Topped with crumbled bacon, sour cream, shredded cheese, and more, they are great for game days, cookouts, and parties.

Do you need a quick and easy appetizer idea? Look no further than these grilled potato skins! Not only are they easy to make, but they taste amazing. We love to serve these potato skins at cookouts, and they make the perfect weekend snack for any time. Substitute the bacon with chopped brisket or pulled pork instead. The possibilities are limitless.

Please note that we used a pellet grill for this recipe. However, you can use any grill or your oven. Follow manufacturer’s recommendations for best results.

Ingredients

Small russet potatoes
Olive oil
Shredded cheddar cheese
Sour cream
Green onions chopped (scallions)
Strips of bacon (4 to 5)
Butter
Dried rosemary (or 1 tsp. fresh rosemary if preferred)
Salt and black pepper

How to Make Grilled Potato Skins

Preheat your grill to 400 degrees F.
Wash the potatoes and dry them with paper towels.
Pierce them 3-4 times and coat lightly with olive oil. Sprinkle a little salt, and place them in a disposable aluminum foil pan.
For a less smoky potato, wrap them individually with foil.
Roast the potatoes for 40-45 minutes until fork tender.
Remove potatoes from the grill and let them cool for 30 minutes.

Filling and Grilling Potato Skins

Cook bacon strips, drain, and crumble them.
Heat grill to 350 degrees or medium heat.
Combine rosemary, softened butter, salt, and black pepper in a small bowl.
Cut potatoes in half, lengthwise.
Hollow out the center of each half of the potatoes, leaving about 1/4″ of the potato flesh around the edges.
Save the scooped bits to use in soups, savory pies, or casseroles.
Brush inside of each skin with the butter mixture.
Place potatoes back in the foil pan cut side up. Add cheese and crumbled bacon to each.
Back on the grill for 10 minutes until light golden brown, tender, and cheese is melty.
Serve with a dollop of sour cream and garnish with green onion.

Tips and Suggestions

Potatoes: We recommend using russet potatoes because they are sturdy, and their skins will withstand both baking and grilling. Also, they are far less likely to break or collapse when scooping out the flesh.
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 some blue cheese instead of the cheddar, or cooked turkey bacon, chopped chicken breast, or chorizo. For meat-free options, replace the bacon with spiced chickpeas or toasted walnuts. Need a low-carb version? Try our Grilled Zucchini Skins recipe!
Cooking method: If you don’t have access to a grill, you can cook these potato skins in the oven. Follow the directions listed in the recipe card below using the same cooking temperatures.

The Best Grilled and Smoked Appetizers

Grilled Potato Skins

Topped with crumbled bacon, sour cream, shredded cheese, and more, these potato skins are great for game days, cookouts, and parties!

5 from 1 vote

Print Pin Rate

Course: Appetizer

Cuisine: American, American BBQ

Keyword: grilled potato skins, grilled potatoes, potato skins

Prep Time: 25

Cook Time: 1

Total Time: 1 25

Servings: servings

Calories: 221kcal

Author: Derrick Riches and Sabrina Baksh

Ingredients

6 small russet potatoes
olive oil
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 teaspoon fresh rosemary, chopped
1/2 teaspoon black pepper

Instructions

Preheat your grill to 400 degrees F.
Wash the potatoes in tepid water. Dry them off with paper towels.
Pierce each potato 3-4 times and coat lightly with olive oil. Sprinkle a little salt on top and place the potatoes in a disposable aluminum foil pan.
For a less smoky potato, wrap them individually with foil.
Roast the potatoes for 40-45 minutes until fork tender.
Remove potatoes from the grill and let them stand for 30 minutes.
Cook and crumble the bacon. Set aside.
Heat grill to 350 degrees or medium heat.
Combine rosemary, softened butter, salt, and black pepper in a small bowl.
Cut potatoes in half, lengthwise. Hollow out the center of each half of the potatoes, leaving about 1/4″ of the potato flesh around the edges.
Don’t waste the scooped parts. Freeze them for later and use them in soups, savory pies, or casseroles.
Brush inside each potato half with the butter mixture.
Place potatoes back in the foil pan cut side up.
Add cheese and crumbled bacon to potato halves, close the lid, and cook for an additional 10 minutes.
To finish, remove the halves from the grill, let them stand for 5 minutes. Top each with sur cream and green onions.