Filling Grilled Potato Skins Recipe

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Filling grilled potato skins

sherry monfils


These are so good. After being grilled, the potatoes are filled w/ some good tasting tidbits. I usually grill these along w/ some chicken.

pinch tips: How to Use a Meat Thermometer





2 Hr 10 Min


6 large
baking potatoes, scrubbed clean
2 Tbsp
melted butter
1/2 c
picante sauce
1 c
reduced-fat, shredded cheddar cheese
3 slice
cooked crisp bacon, crumbled
chopped tomatoes for garnish
sliced green onion for garnish
1/2 c
light sour cream for topping

Directions Step-By-Step

Prick potatoes w/ a fork. Wrap potatoes w/ foil. Set grill for medium heat and grill potatoes, turning once and a while for 1-2 hrs, or until tender. Unwrap and let cool.
Cut cooled potatoes in 1/2 lengthwise. Scoop out potato pulp, leaving a 1/4" shell. Brush the inside of potatoes w/ melted butter.
Spoon about 2 tsp picante sauce into each potato shell. Sprinkle each shell w/ cheese, then bacon. Grill skins over medium heat about 10 mins, or until skins are crisp. Sprinkle skins w/ tomatoes, green onions. Top w/ sour cream.

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