Grilled Potato Skins Recipe
Grilled Potato Skins Recipe photo by Taste of Home

Grilled Potato Skins Recipe

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It's easy to love these delicious appetizers. They're nice to serve outside when you invite friends over for a grilled meal. They remind me of the potato skins I have had in restaurants—only better! —Mitzi Sentiff, Annapolis, Maryland
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 2 large baking potatoes
  • 2 tablespoons butter, melted
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3 bacon strips, cooked and crumbled
  • 2 green onions, chopped
  • Sour cream

Nutritional Facts

1 serving (2 each) equals 327 calories, 16 g fat (10 g saturated fat), 49 mg cholesterol, 611 mg sodium, 35 g carbohydrate, 3 g fiber, 12 g protein.


  1. Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
  2. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream. Yield: 8 appetizers.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Grilled Potato Skins in Quick Cooking May/June 2004, p19

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Reviewed Jul. 13, 2014

"Delicious! I made them for a family gathering and everyone loved them. Definitely worth the effort."

Reviewed Jul. 3, 2014

"Ok these were AMAZING. Followed recipe exactly. The butter mix was a nice addition with seasoning :)"

Reviewed Jun. 25, 2014

"I make oven fries all the time, I do them 425 oven toss with olive oil, seasoning, salt and pepper for about 40 to 45 mins then finish with the chesse"

Reviewed Jun. 15, 2014

"Could these be baked ? If so what temp & for how long is your guess ? They look great"

Reviewed Jun. 12, 2014

"Everybody gobbled these up. Delicious! I grilled them in a vegetable basket."

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