Grilled Potato Skins Recipe

By
Derrick Riches
Derrick Riches
Derrick Riches
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks.
Learn about The Spruce Eats' Editorial Process
Updated on 08/11/22
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Freelance writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Grilled Potato Skins

The Spruce / Ahlam Raffii
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Servings: 8 servings
Yield: 16 potato skins
Nutrition Facts (per serving)
323 Calories
15g Fat
39g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 323
% Daily Value*
Total Fat 15g 19%
Saturated Fat 8g 39%
Cholesterol 41mg 14%
Sodium 427mg 19%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 14%
Total Sugars 3g
Protein 11g
Vitamin C 17mg 86%
Calcium 148mg 11%
Iron 2mg 11%
Potassium 1009mg 21%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Potato skins are a bar food favorite and fun to serve on football Sunday and at 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. The recipe also uses Yukon Gold potatoes instead of Russet baking potatoes, and 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 rosemary-infused butter. They're then grilled, filled with cheddar cheese, which melts wonderfully on the grill. 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. 

"Quick and easy, these potato skins make a tasty cookout side. The rosemary butter is a nice addition, and they grill up wonderfully. The recipe makes a lot of potatoes, and they are filling, so feel free to scale it down if needed." —Colleen Graham

Grilled Potato Skins/Tester Image
A Note From Our Recipe Tester

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Prepare a medium (350°F to 375°F) gas or charcoal grill fire.

    Grilled Potato Skins ingredients

    The Spruce / Ahlam Raffii

  2. In a small bowl, mix the butter, rosemary, salt, and pepper using a fork or spoon until thoroughly combined.

    Combine rosemary, butter, salt, and pepper in a small bowl

    The Spruce / Ahlam Raffii

  3. Cut the potatoes in half lengthwise.

    Cut potatoes in half lengthwise

    The Spruce / Ahlam Raffii

  4. 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.

    potatoes with hollow center

    The Spruce / Ahlam Raffii

  5. Brush the potato skins with the butter mixture.

    Brush potato skins with butter mixture

    The Spruce / Ahlam Raffii

  6. Place the potatoes on a grill, cut side down. Grill for 5 minutes, flip, and grill for 3 minutes more.

    potato skins on the grill

    The Spruce / Ahlam Raffii

  7. Divide the shredded cheese evenly between the hollowed-out potatoes and cook until the cheese is melted, 2 to 3 minutes.

    potato skins with cheese on the grill

    The Spruce / Ahlam Raffii

  8. Remove the potatoes from the grill and top each with sour cream, onion, and crumbled bacon. Serve.

    Grilled Potato Skins on a platter

    The Spruce / Ahlam Raffii

Tips

  • After microwaving, the top side of the cut potato will be a little tough. To make it easier to hollow out with a spoon, run a small paring knife around the perimeter, making sure not to cut through the skin.
  • Leave no less than 1/8-inch border of potato flesh around the skin. If you go right next to the skin, the potatoes will be less rigid and may fall apart when moving them around on the grill.
  • This recipe is easy to scale down if needed; simply grill fewer potatoes. Count on one or two potato skins per person.
  • Consider having extra cheddar cheese on hand in case you find that more is needed when filling the potatoes on the grill.

Recipe Variations

  • 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 Yukon Gold potatoes for sweet potatoes.

How to Store

These potato skins are best served the same day. Store leftovers in an airtight container and refrigerate for up to one day, then reheat gently in the microwave or in a warm stove. Better yet, if you predict that you'll have leftovers, hold the toppings (especially the sour cream) and store the cheddar-filled skins alone.