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
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

2 each: 327 calories, 16g fat (10g saturated fat), 49mg cholesterol, 611mg sodium, 35g carbohydrate (3g sugars, 3g fiber), 12g 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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