My go-to recipe for outdoor potlucks is an awesome potato side. I prep everything and grill at the party. Pass with sour cream, cheese, bacon and chives. —Fay Moreland, Wichita Falls, TX
Recommended: 80 Recipes for Serious Potato Lovers
- 4 large potatoes, baked and cooled
- 1/4 cup butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (8 ounces) sour cream
- 1-1/2 cups (6 ounces) shredded cheddar cheese
- 8 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
- 3 tablespoons minced chives
- Trim ends of potatoes. Slice potatoes into 1-in.-thick rounds. Brush with butter; sprinkle with salt and pepper. Place potatoes on grill rack, buttered side down. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes or until browned. Brush with remaining butter; turn. Grill or broil 5-7 minutes longer or until browned.
- Top with sour cream, cheese, bacon and chives. Yield: 8 servings.
Originally published as Loaded Potato Rounds in Grill It Bookazine 2016, p100
Reviews for Grilled Loaded Potato Rounds
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Reviewed Oct. 21, 2016
"We made this in place of our normal potato skins for a change-up. I added the cheese and bacon before removing from the grill so the cheese could start melting a bit. Topped with the sour cream and chives after removing from the grill."