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 (a Weber grill, in this case!). 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.
I recommend that you use a grill basket when making potato skins. It makes cooking easier and you don’t have to worry about anything falling through the grates. And cleanup is easier too!
Grilled Potato Skins
- 2 large Russet potatoes
- 2 tablespoons butter melted
- 1 teaspoon chipotle powder
- 1 cup extra sharp cheddar cheese shredded
- 3 strips bacon cooked, crumbled
- 2 green onions chopped
- Sour cream for serving
- 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.
Nutritional values are approximate.