These simple but delicious grilled potato skins make the perfect appetizer! Imagine these potato skins topped with crumbled bacon, sour cream, shredded cheese, and other delicious toppings. Delicious! They are the perfect appetizer for game days, cookouts, and parties.

Grilled Potato Skins on a wooden cutting board

Need a quick and easy appetizer idea? Look no further than these game-changing grilled potato skins. Not only are they easy to make, but they are super delicious too! These grilled potato skins are perfect for entertaining and make a fun crunchy bacon and potato snack for any time. Get creative, and add your favorite toppings! These potatoes are started in the oven then finished on the grill once assembled.

Shopping List for Grilled Potato Skins:

6 medium russet potatoes
Olive oil
Shredded cheddar cheese
Sour cream
Green onions chopped
Crumbled bacon
Butter
Dried rosemary
Salt and black pepper

How to Make Grilled Potato Skins:

Preheat your oven 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 potatoes onto a large parchment-lined baking sheet. Bake potatoes for 40-45 minutes or until nearly done.
Remove potatoes from the oven and let them stand for 30 minutes.

Filling and Grilling:

Cook and crumble the bacon. Set aside.
Preheat grill for 350 degrees or medium heat.
Combine dried 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 ¼” of the potato flesh around the edges.
Don’t waste the scooped parts. Freeze them for later use in soups, savory pies, or casseroles.
Brush each potato half with butter mixture.
Place potatoes on grill grate skin side up. Grill for 5 minutes, shift them, and grill for 3 more minutes.
Add cheese and crumbled bacon to potato halves, close lid, and cook for an additional 2-3 minutes.
To complete the potato skin: remove halves from the grill, top each sour cream and green onion.

Tips and Suggestions:

Potatoes: I 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. Opt for the medium-sized or smaller russets, and leave the large 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. I also recommend using cooked turkey bacon, chopped chicken breast, or chorizo.
Cooking method: You can certainly finish these potato skins in the oven if you don’t have access to a grill. 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.
Need a low-carb version? Try our Grilled Zucchini Skins recipe!

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! Photo by: bhofack2/Depositphotos

5 from 1 vote

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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 to medium 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
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper

Instructions

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 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 350 degrees F, or 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 throw out the scooped parts. Freeze them for later use in soups, savory pies, or casseroles.
Brush inside 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 and bacon crumble 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 sour cream and chopped green onion.

Notes

Things to think about with this recipe:

Potatoes: I recommend using russet potatoes because they are sturdy and the skins will withstand the baking and grilling process. Russets tend not to 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.