Grilled Potato Skins
Smoky, crispy, and loaded with flavor, these Grilled Potato Skins are the ultimate crowd-pleaser for your next backyard barbecue or game-day gathering. Made with perfectly grilled russet potatoes, these tasty bites are scooped, brushed with olive oil, and crisped to golden perfection before being filled with gooey cheddar cheese, savory crumbled bacon, and a touch of green onion for freshness. The grill imparts a subtle smoky depth, setting this dish apart from traditional oven-baked versions. Serve them with a dollop of creamy sour cream on the side for dipping, and you’ve got a mouthwatering appetizer or snack that’s quick to prepare yet sure to impress. Perfect for outdoor cooking and loaded with crave-worthy ingredients, this recipe is a must-try for lovers of grilled comfort food.
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Recipe Information
Ingredients
- 4 russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup sharp cheddar cheese, shredded
- 4 slices cooked bacon, crumbled
- 2 green onions, sliced
- 0.5 cup sour cream (for serving)
Instructions
Preheat your grill to medium heat (around 375°F/190°C).
Wash and scrub the russet potatoes thoroughly, then pat them dry with a clean towel.
Poke several holes in each potato using a fork to allow steam to escape.
Rub the potatoes with 1 tablespoon of olive oil and sprinkle with 1/2 teaspoon of salt.
Place the potatoes directly on the grill grates and close the lid. Cook for 30-35 minutes, turning occasionally, until the potatoes are tender and can be pierced easily with a fork.
Remove the potatoes from the grill and let them cool for 10 minutes until you can handle them comfortably.
Slice each potato in half lengthwise. Using a spoon, carefully scoop out the flesh, leaving about 1/4 inch of the potato attached to the skin. Reserve the scooped-out flesh for another use, if desired.
Brush the inside and outside of each potato skin with the remaining 1 tablespoon of olive oil. Sprinkle the insides with the remaining 1/2 teaspoon of salt and the black pepper.
Place the potato skins cut-side down on the grill and cook for 3-4 minutes to crisp up the edges.
Flip the potato skins over so the cut side is facing up. Fill each skin with shredded cheddar cheese and crumbled bacon.
Close the grill lid and cook for an additional 5-7 minutes, or until the cheese is fully melted and bubbly.
Remove the potato skins from the grill and carefully transfer them to a serving platter.
Top each potato skin with a sprinkle of sliced green onions.
Serve immediately with sour cream on the side for dipping or drizzling.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 216 mg | 72% | |
| Sodium | 3870 mg | 168% | |
| Total Carbohydrate | 163.3 g | 59% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 12.7 g | ||
| Protein | 64.3 g | 129% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1095 mg | 84% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4426 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
