Favorite Grilled Potato Skins

Updated: Aug 20, 2019


It's hard to resist potato skins anytime time of the year. During the summer, when the temperature is rising the last thing I feel like doing is turning on the oven. So I decided to put my microwave to work and then finished this favorite appetizer off on the grill. The result was delicious, crisp, and flavorful potato skins topped with bacon, sour cream, and sliced scallions. Sounds awesome to me!


Ingredients for Favorite Grilled Potato Skins:


2 pounds small Idaho potatoes, about 6

6 slices bacon

8 ounces shredded cheddar cheese

3 scallions, sliced

1-2 cups sour cream

olive oil

kosher salt

black pepper

fresh hot red peppers, optional


Time-Saving Tips: The potatoes can be precooked earlier in the day and grilled before serving.


Let's see what we need.


We're ready to cook.


Place the bacon in a microwave-safe plate with sides and cover with a paper towel. Cook on high for approximately 6 minutes until done and fairly crisp. Transfer the cooked bacon to a paper towel-lined plate to drain; when cooled crumble the slices.


Clean and dry potatoes. Poke the potatoes all over with a fork, wrap in paper towels, and place on a microwave-safe dish. Microwave on high for about 12 minutes, turning them over midway, until tender. Let them cool before continuing with the next step.


Cut each potato in half lengthwise and then half them again. If you are starting with six potatoes, you should have 24 slices. Brush both sides with oil and season with salt and pepper.


Place the slices skin side down on a sheet pan and sprinkle the cheese on top. Place the potatoes, skin side down, on a preheated medium-high grill. Cook until cheese melts and the skins are crispy. Transfer back to the sheet pan and garnish them.


They're ready! These potato skins are incredibly delicious and so easy to prepare. You might want to make more than you need because there never seems to be enough.


Enjoy!



Favorite Grilled Potato Skins:

snack


  • 2 pounds small Idaho potatoes, about 6

  • 6 slices bacon

  • 8 ounces shredded cheddar cheese

  • 3 scallions, sliced

  • 1-2 cups sour cream

  • olive oil

  • kosher salt

  • black pepper

  • fresh hot red peppers, optional

  • Place the bacon in a microwave-safe plate with sides and cover with a paper towel. Cook on high for approximately 6 minutes until done and fairly crisp. Transfer the cooked bacon to a paper towel-lined plate to drain; when cooled crumble the slices.

  • Clean and dry potatoes. Poke the potatoes all over with a fork, wrap in paper towels, and place on a microwave-safe dish. Microwave on high for about 12 minutes, turning them over midway, until tender. Let them cool before continuing with the next step.

  • Cut each potato in half lengthwise and then half them again. If you are starting with six potatoes, you should have 24 slices. Brush both sides with oil and season with salt and pepper.

  • Place the slices skin side down on a sheet pan and sprinkle the cheese on top. Place the potatoes, skin side down, on a preheated medium-high grill. Cook until cheese melts and the skins are crispy. Transfer back to the sheet pan and garnish them.

  • Time-Saving Tips: The potatoes can be precooked earlier in the day and grilled before serving.


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