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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.
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