Cedar Plank Potato Skins

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. Different.

Cedar Plank Potato Skins

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

 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. Different.
Course Appetizer
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Servings 2
Calories 439kcal

Ingredients

  • 2 large Russet potatoes baked, cooled
  • vegetable oil
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 2 slices bacon cooked, crumbled
  • 1/2 cup cheddar cheese shredded
  • 2 tablespoons sour cream for garnish
  • 1 green onion sliced, for garnish

Instructions

  • 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.

Nutrition

Calories: 439kcal | Carbohydrates: 68g | Protein: 15g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 37mg | Sodium: 206mg | Potassium: 1600mg | Fiber: 5g | Sugar: 3g | Vitamin A: 421IU | Vitamin C: 22mg | Calcium: 269mg | Iron: 3mg

Nutritional values are approximate.

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. My cedar-planked potato skins are also crazy-good.

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.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 336kcal
Author Mike

Ingredients

  • 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

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.

Nutrition

Calories: 336kcal | Carbohydrates: 35g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 311mg | Potassium: 866mg | Fiber: 3g | Sugar: 2g | Vitamin A: 511IU | Vitamin C: 12mg | Calcium: 243mg | Iron: 2mg

Nutritional values are approximate.

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