|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 52g||19%|
|Dietary Fiber 5g||19%|
|Total Sugars 4g|
|Vitamin C 23mg||115%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Potato skins are a bar food favorite and fun to serve on football Sunday and family gatherings. But the traditional method of preparation can take up to an hour and a half in the oven. This grilled version is quick and easy, calling for microwaving the potatoes and then placing them on the grill, making the total cooking time under 20 minutes. This recipe also uses Yukon Gold potatoes instead of Russet baking potatoes; this smaller and less starchy variety doesn't need as much cooking time.
Once the potatoes are soft, some of the flesh is scooped out and the skins are brushed with a rosemary butter; then they're grilled, filled with cheddar cheese, and cooked until melted. These potato skins are finished off with sour cream, chopped onion, and crispy crumbled bacon, making an ideal appetizer for summer barbecues or Super Bowl parties. For a little extra flavor, serve with either a ranch or blue cheese dipping sauce.
Gather the ingredients. Preheat the grill to medium heat.
Combine the butter, rosemary, salt, and pepper in a small bowl.
Cut the potatoes in half lengthwise.
Place the potatoes in the microwave for 6 to 7 minutes. (You might need to do this in batches.) Hollow out the center of each half; you can reserve the potato interior for another use.
Brush the potato skins with the butter mixture.
Place the potatoes on a grill rack cut side down. Grill for 5 minutes, flip, and grill for 3 minutes.
Divide the shredded cheese evenly between the hollowed-out potatoes and cook for an additional 2 to 3 minutes, until the cheese is melted.
Remove the potatoes from the grill and top each with sour cream, onion, and crumbled bacon.
Serve hot and enjoy.
- Instead of white onion, top the potatoes with finely chopped green onion or caramelized onion.
- Add a little kick by using sliced jalapenos along with the sour cream and bacon.
- Give these potato skins a Mexican twist by topping them with avocado or guacamole and pico de gallo along with the sour cream. Eliminate the onion and bacon.
- Swap the Yukon Gold potatoes for sweet potatoes.