Grilled Potato Skins

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 10/26/21
Grilled Potato Skins

The Spruce / Ahlam Raffii
Prep: 10 mins
Cook: 19 mins
Total: 29 mins
Servings: 6 servings
Nutrition Facts (per serving)
430 Calories
19g Fat
52g Carbs
14g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 430
% Daily Value*
Total Fat 19g 25%
Saturated Fat 10g 52%
Cholesterol 55mg 18%
Sodium 569mg 25%
Total Carbohydrate 52g 19%
Dietary Fiber 5g 19%
Total Sugars 4g
Protein 14g
Vitamin C 23mg 115%
Calcium 197mg 15%
Iron 3mg 15%
Potassium 1345mg 29%
*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 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. 

Ingredients

  • 3 tablespoons butter (softened)

  • 1 teaspoon dried rosemary

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 8 medium Yukon Gold potatoes (or 8 small russet potatoes)

  • 1 cup shredded cheddar cheese

  • 1/2 cup sour cream

  • 1 small onion, finely diced

  • 4 to 5 slices cooked bacon, crumbled

Steps to Make It

  1. Gather the ingredients. Preheat the grill to medium heat.

    Grilled Potato Skins ingredients

    The Spruce / Ahlam Raffii

  2. Combine the butter, rosemary, salt, and pepper in a small bowl.

    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 rack cut side down. Grill for 5 minutes, flip, and grill for 3 minutes.

    potato skins on the grill

    The Spruce / Ahlam Raffii

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

    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.

    Grilled Potato Skins on a platter

    The Spruce / Ahlam Raffii

  9. Serve hot and enjoy.

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 the Yukon Gold potatoes for sweet potatoes.