Italian Grilled Potato Skins
Elevate your outdoor cooking game with these irresistible Italian Grilled Potato Skins — a perfect fusion of smoky, cheesy indulgence and fresh, herby flavors! This recipe transforms humble russet potatoes into crispy grilled shells, seasoned with garlic and Italian herbs, and loaded with a gooey blend of Parmesan and mozzarella cheeses. Topped with juicy cherry tomatoes, fragrant basil, and fresh parsley, these potato skins pack a burst of Mediterranean flair in every bite. Quick to prep and perfect for grilling season, they make a crowd-pleasing appetizer or a delicious side dish for your next barbecue. Serve them hot off the grill with a dollop of sour cream for the ultimate comfort food experience.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.5 cup Parmesan cheese
- 0.75 cup Shredded mozzarella cheese
- 0.5 cup Cherry tomatoes
- 2 tablespoons Fresh basil leaves
- 2 tablespoons Chopped fresh parsley
- 0.5 cup Sour cream (optional)
Instructions
Preheat your grill to medium heat (about 375–400°F).
Wash the potatoes thoroughly and poke them a few times with a fork. Microwave them on high for 5–10 minutes until slightly softened, or bake them in an oven at 400°F for 45 minutes until tender.
Allow the potatoes to cool slightly, then cut them in half lengthwise. Scoop out most of the potato flesh, leaving about 1/4 inch of potato lining the skin. Reserve the scooped-out potato for another use (e.g., mashed potatoes).
Brush the potato skins with olive oil on both sides. Sprinkle the inside with salt, pepper, garlic powder, and Italian seasoning.
Place the potato skins on the preheated grill, skin side down. Grill for 5–7 minutes until the skins are crispy and begin to brown. Flip them over and grill the inside for another 2–3 minutes.
Carefully remove the skins from the grill and place them on a baking sheet or heat-safe platter. Sprinkle the insides with Parmesan cheese and shredded mozzarella.
Return the potato skins to the grill (indirect heat works best at this stage) and close the lid. Allow the cheese to melt, about 2–3 minutes.
Once the cheese has melted and turned bubbly, remove the potato skins from the grill. Top each one with chopped cherry tomatoes, fresh basil leaves, and parsley.
Serve immediately with a dollop of sour cream on the side, if desired.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 4.1 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 347 mg | 27% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1572 mg | 33% | |
*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.
