If you’d ask me what my favorite bar foods are, I’d say wings and potato skins. I can sit and eat either or both for hours (proven!) with a cold beer (or two) and watch a game on the big screen. When I’m at home, I like to make cedar plank potato skins. They’re just as great as my bar favorite, but they have a twist. That hint of cedar aroma, a little taste. The cedar planks add something different. Face it, if they didn’t, I wouldn’t use them!
There’s one thing that can make a cedar planked potato skin less than stellar, and for me, that’s soft soggy potato skin. It needs to be just a bit crunchy. Don’t be afraid to bake your potatoes just a bit longer than you might normally for baked potatoes. Get that skin a bit crunchier. You’ll be happy you did.
Also try my grilled potato skins and my planked Hasselback potatoes.
Cedar Plank Potato Skins
- 2 large Russet potatoes baked, cooled
- vegetable oil
- kosher salt to taste
- ground black pepper to taste
- 2 slices bacon cooked, crumbled
- ½ cup cheddar cheese shredded
- 2 tablespoons sour cream for garnish
- 1 green onion sliced, for garnish
- Soak a medium sized cedar plank in water for 30 minutes.
- Fire up your grill for indirect cooking at 400 F.
- Poke a few holes in the potatoes using a knife. Lightly brush them with oil and season heavily with salt.
- Grill for 45 minutes to 1 hour or until tender. Potatoes should reach at least 200 F internal temperature to be done. Remove and let cool slightly.
- Cut the potatoes in half and scoop out enough of the insides so you leave 1/4"-1/2" thick around the sides and bottom. Season well with salt and pepper.
- Place the potatoes on the cedar plank and add the cheese and bacon. Grill for 5-10 minutes over indirect heat until the cheese has melted.
- Garnish with sour cream and green onions and serve immediately.
Nutritional values are approximate.