Enjoy a batch of these grilled potato skins at your next outdoor get together, or just during a quiet Sunday brunch with the Mrs. (or Mr.)! Loaded with cheese and bacon, these aren’t the most diet friendly appetizer in the world, but with taste like that, who cares?
Starting off with a few grilled baked potatoes, they are transformed into the grilled potato appetizers of your dreams!
Potato Skin Appetizers
Once your grill baked taters are cooled enough to work with, you can put it all together.
- 6 medium, uniformly shaped russet potatoes
- 4 ounces of shredded sharp cheddar cheese
- 4 ounces of shredded Monterrey jack cheese
- 12 slices of bacon, fried crisp and crumbled
- 4 scallions, chopped thin, including the green tops
- 1 medium tomato, seeded and chopped
- salt and pepper
- 1/4 cup salsa
- 16 ounces of sour cream
Split the grill baked spuds lengthwise into even quarters. Scoop most of the cooked flesh from the potato, leaving the skin intact with about one quarter inch of the potato meat on the skin.
Top each potato skin with bacon and a small amount of the chopped green onions, then pile on some cheese. You can use even amounts of the cheddar and Monterrey jack combined, or you can make some with just cheddar, some with just jack cheese.
Lay the topped skins on a large baking sheet and pop it in a hot grill for 10 to 15 minutes, until the cheese is melty-good.
Want more grilled potato recipes? Try making some grilled twice baked potatoes or a quick and easy batch of grilled potato wedges.