Grilled Potato Skins
Simple & Delicious
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“The creamy topping on these potato skins is one of my husband’s creations and so delicious,” says Stephanie Moon of Nampa, Idaho. “These make an excellent summertime treat alongside your favorite grilled meat. We like them with barbecue ribs. If you’re not grilling your meal, you can bake these appetizers in a 375° oven for 18-20 minutes,” she notes.
SERVINGS: 4
CATEGORY: Appetizer
METHOD: Grill (gas or charcoal)
TIME: Prep/Total Time: 30 min.
Ingredients:
- 2 medium potatoes
- 1-1/2 teaspoons butter, melted
- 2 tablespoons picante sauce
- 1/4 cup shredded cheddar cheese
- 1 tablespoon real bacon bits
- 1/4 cup chopped tomato
- 2 tablespoons chopped green onion
- TOPPING:
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon prepared ranch salad dressing
- 1-1/2 teaspoons real bacon bits
- 1/4 teaspoon garlic powder
Directions:
Cut each potato lengthwise into four wedges. Cut away the pulp, leaving 1/4-in. shells (save pulp for another use). Place potato shells on a microwave-safe plate.
Microwave, uncovered, on high for 8-10 minutes or until tender. Brush butter over shells; top with picante sauce, cheese and bacon bits.
Grill potatoes, skin side down, uncovered, over medium heat for 4-6 minutes or until lightly browned. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with tomato and onion. In a small bowl, combine topping ingredients. Serve with potato skins. Yield: 4-5 servings.