Tater Tot Potato Skins

Anita declared these as “the only way we will cook tater tots from now on”. And I am in total agreement with her too. Just like potato skins they have a crunchy side and a soft side and taste, well, potato-y. Topped with our favorite potato skin toppings, cheese, green onion and sour cream, these tater tot potato skins can be served as appetizers at your next party or as a side at your next grill-out. Make sure you make lots of them, though, because they are crazy addicting.
Tater Tot Potato SkinsYou can actually skip the thawing of the tater tots and squash the tots after they have been in the oven for 10 minutes. I found this works fine, but not quite as well as when you fully thaw the tater tots first. They don’t squash out quite as flat, but they still get super duper crispy crunchy, which is the goal.

I spoon sour cream into a squirt bottle to top these tater tot potato skins nice and evenly. You can of course spoon the sour cream directly on top, but I usually end up with a little too much in one spot and not enough in another. The squirt bottle solves that problem.

Also try my tater tot nachos.

Tater Tot Potato Skins

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 16 servings

Ingredients

  • 1 2 pound bag Ore-Ida Crispy Tater Tots, thawed completely
  • 1 cup shredded extra sharp cheddar cheese
  • 1/2 cup sour cream
  • 4 green onions sliced
  • 8 slices cooked bacon crumbled

Instructions

  • Preheat oven to 400 F..
  • Spray two large baking sheets with non-stick spray (I found that a Silpat mat works best)
  • Use the back of a large spoon to flatten the tots. Don't press too hard if they don't flatten immediately.
  • Place into the oven for 10 minutes. Check if any of the tots need a bit more flattening.
  • Continue baking for another 10 minutes or until the tots are turning golden brown.
  • Sprinkle with cheese and continue baking until crispy.
  • Remove from the oven.
  • Transfer to a platter and drizzle with the sour cream and sprinkle with the green onions and bacon.

Chipotle Pulled Pork Grilled Potato Skins

I am kind of addicted to these grilled potato skins. I’ve always loved potato skins, but I admit, I don’t think about them enough to really make them that often. Until now, when I decided to start making them on the grill. They’re one of the easiest appetizers (or side dishes) you can make, and they’re super tasty. These chipotle pulled pork grilled potato skins are seriously loaded with chipotle smokiness and heat along with one of my favorite things of all time, pulled pork.
chipotle-pulled-pork-grilled-potato-skinsThere’s no such thing as a bad bite when you dig into these potato skins. You can also substitute pulled BBQ chicken or chopped smoked brisket, but make sure you keep that chipotle theme going by using a chipotle-infused BBQ sauce.

Also try my more traditional potato skins.

Chipotle Pulled Pork Grilled Potato Skins

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -4 servings
Author Mike

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons butter melted
  • 1 teaspoon chipotle powder
  • 1 cup extra sharp cheddar cheese shredded
  • 1/2 cup pulled pork BBQ warmed
  • 1/4 cup chipotle BBQ sauce don't have any? Add chipotles in adobi, to taste, to your favorite BBQ sauce and mix, or make my strawberry chipotle BBQ sauce, leaving out the strawberries (or leave them in, they're actually quite good!)
  • 3 strips of bacon cooked, crumbled
  • 2 green onions chopped
  • Sour cream

Instructions

  • Cut each potato lengthwise into four wedges. Don't make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  • Using a spoon or melon baller, scrape out the potato insides, leaving 1/4" or so left.
  • Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  • Fire up your grill for direct and indirect cooking.
  • Combine the butter and chipotle powder and brush on all sides of the potatoes.
  • Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  • Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  • Combine the pulled pork and BBQ sauce.
  • Serve topped with the warmed pulled pork, bacon, green onions, and sour cream as desired.

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Grilled Potato Skins

I am kind of addicted to these grilled potato skins. I’ve always loved potato skins, but I admit, I don’t think about them enough to really make them that often. Until now, when I decided to start making them on the grill. They’re one of the easiest appetizers (or side dishes) you can make, and they’re super tasty. I finish mine off with traditional toppings: cheese, sour cream, green onion and crumbled bacon.

But there’s a bit of a twist. The potatoes are brushed with a great chipotle butter that gives them a bit more smokiness and just a little heat. It’s what makes them stand above the normal crowd of potato skins.
Grilled Potato SkinsRoasted jalapenos are also great on these grilled potato skins. For a great smoky potato skin try my chipotle pulled pork version.

Grilled Potato Skins

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -4 servings
Author Mike

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons butter melted
  • 1 teaspoon chipotle powder
  • 1 cup extra sharp cheddar cheese shredded
  • 3 strips of bacon cooked, crumbled
  • 2 green onions chopped
  • Sour cream

Instructions

  • Cut each potato lengthwise into four wedges. Don't make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  • Using a spoon or melon baller, scrape out the potato insides, leaving 1/4" or so left.
  • Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  • Fire up your grill for direct and indirect cooking.
  • Combine the butter and chipotle powder and brush on all sides of the potatoes.
  • Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  • Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  • Serve topped with the bacon, green onions, and sour cream as desired.

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Potato Skins on the Char-Broil Big Easy

For me, the best part of these potato skins on the Char-Broil Big Easy isn’t so much the toppings, though let’s face it, I do love bacon and cheese and sour cream and jalapenos. No, it’s actually the crispy potato skins. Brushing them with melted butter mixed with smoky chipotle powder really sets these skins apart from the usual. It’s not all about the toppings. Every bite is fantastic.
Potato Skins on the Char-Broil Big EasyDepending on how big your skins are you can fit at least 8 of them on the Big Easy at once if you use the additional bunk bed basket.

You can also cook French fries and hash brown patties on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Potato Skins on the Char-Broil Big Easy

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -4 servings
Author Mike

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons butter melted
  • 1 teaspoon chipotle powder
  • 1 cup extra sharp cheddar cheese shredded
  • 3 strips of bacon cooked, crumbled
  • 2 green onions chopped
  • Sour cream
  • Diced or sliced jalapenos optional

Instructions

  • Fire up your Big Easy.
  • Cut each potato lengthwise into four wedges. Don't make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  • Using a spoon or melon baller, scrape out the potato insides, leaving 1/4" or so left.
  • Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  • Combine the butter and chipotle powder and brush on all sides of the potatoes.
  • Place the potatoes on a rack and lower into the cooker and cook for 5 minutes until hot and starting to get crispy.
  • Remove the basket from the Big Easy and let cool for a minute or two.
  • CAREFULLY top the potatoes with the cheese (be careful to not touch the still-hot basket) and return to the Big Easy for a few more minutes or until the cheese is melted.
  • Serve topped with the bacon, green onions, sour cream and diced or sliced jalapenos as desired.

Grilled Pork Chorizo Potato Skins

I’m a big fan of bar-style potato skins. You know the ones. Crispy skin, cheddar cheese, crumbled bacon, green onions, and sour cream. But sometimes I want something just a bit different. Something with some kick to it, like these grilled pork chorizo potato skins. True, you can put Mexican chorizo (not to be confused with Spanish chorizo, which is a cured sausage, Mexican chorizo is a spicy ground pork product) on or in just about anything and I’m going to love it.
Grilled Pork Chorizo Potato SkinsPotato skins only take a few minutes to make, so I often toss them on the grill while I’m making burgers or hot dogs for a quick and easy appetizer or side dish. I also keep a bottle of hot sauce nearby in case I want them to be just a bit spicier. Why not?

Also try my grill-roasted herb potatoes.

Grilled Pork Chorizo Potato Skins

Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 -4 servings
Author Mike

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons butter melted
  • 1 teaspoon chipotle powder
  • 1 cup our pork chorizo mix or use crumbled cooked Mexican chorizo
  • 1 cup Queso blanco shredded
  • Chopped cilantro for garnish

Instructions

  • Cut each potato lengthwise into four wedges. Don't make the wedges too thick. If you are using very large potatoes you might have a center portion leftover for other uses.
  • Using a spoon or melon baller, scrape out the potato insides, leaving 1/4" or so left.
  • Place on a microwave safe plate and microwave on high for 6-10 minutes or until tender.
  • Fire up your grill for direct and indirect cooking.
  • Combine the butter and chipotle powder and brush on all sides of the potatoes.
  • Grill the potatoes, cut side down, over medium heat for 2-3 minutes or until they start to char.
  • Turn potatoes over and top with cheese. Grill another 2 minutes or until the cheese is melted.
  • Serve topped with the bacon, green onions, and sour cream as desired.

Shrimp-Stuffed Potato Skins

I was thumbing through a recent copy of Chile Pepper magazine (one of my favorites) when I came across a recipe for shrimp-stuffed eggplants. I can’t say Anita and I are fans of eggplant. So I decided to try the recipe with potato skins instead. The end result was fantastic. Who would’ve thought that shrimp-stuffed potato skins would be so good?Shrimp-Stuffed Potato SkinsThese shrimp-stuffed potato skins make for great appetizers or they can be served as a side dish. I used the little small shrimp you find normally in your grocery store’s freezer section. They are called 26-30 count shrimp (that’s the number of shrimp in a pound) or salad shrimp. You could use bigger shrimp and cut them in half.

Also try my shrimp-stuffed bread.

Shrimp-Stuffed Potato Skins

Course Appetiser
Cuisine Cajun
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 -8

Ingredients

  • 6-8 medium-sized Russet potatoes
  • 1 1/2 sticks butter
  • 1 large white onion diced
  • 1 tablespoon fresh parsley chopped
  • 1 green bell pepper diced
  • 4 cloves garlic minced
  • 1 pound uncooked shrimp peeled, de-veined (26-30 count), lightly chopped
  • 1 cup Italian breadcrumbs divided
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons hot sauce
  • 1/2 cup freshly grated Parmesan cheese
  • Salt and freshly ground black pepper

Instructions

  • Bring a large pot of salted water to a boil. Add potatoes and boil until just starting to soften..
  • Drain the potatoes. Cut in half lengthwise and scoop out most of the flesh and reserve.
  • Preheat oven to 400 F.
  • Melt the butter in a saute pan over medium heat.
  • Add the onion, parsley, bell pepper and garlic and cook for 5 minutes.
  • Add the shrimp and cook another 5 minutes.
  • Add the potato flesh and stir.
  • Remove from heat and stir in 3/4 cups of the breadcrumbs, Worcestershire sauce, hot sauce, Parmesan cheese and salt and pepper to taste.
  • Place potato skins on a baking sheet. Spoon in the shrimp mixture. If you have leftover mixture, use it as a great dip for crackers!
  • Sprinkle tops of potatoes with the remaining breadcrumbs.
  • Bake for 20-30 minutes or until golden brown.