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

Keyword grilled, potato skins

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 336kcal

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.

Notes

Try to make your potato wedges all the same size so they cook at the same rate.

Nutrition