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.
- 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
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.
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