|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 8g||39%|
|Total Carbohydrate 39g||14%|
|Dietary Fiber 4g||14%|
|Total Sugars 3g|
|Vitamin C 17mg||86%|
|*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 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
3 tablespoons salted butter, softened
1 teaspoon dried rosemary
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 medium Yukon Gold potatoes
1 cup shredded cheddar cheese
1/2 cup sour cream
1 small onion, finely chopped
4 to 5 slices cooked bacon, crumbled
Steps to Make It
Gather the ingredients.
Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
In a small bowl, mix the butter, rosemary, salt, and pepper using a fork or spoon until thoroughly combined.
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, cut side down. Grill for 5 minutes, flip, and grill for 3 minutes more.
Divide the shredded cheese evenly between the hollowed-out potatoes and cook until the cheese is melted, 2 to 3 minutes.
Remove the potatoes from the grill and top each with sour cream, onion, and crumbled bacon. Serve.
- 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.
- 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.