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Grilled Potato Skins

 Grilled Potato Skins
"Just about everyone loves these delicious appetizers," assures Mitzi Sentiff of Annapolis, Maryland. "They're nice to serve outside when you invite friends over for a grilled meal."
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.

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Grilled Potato Skins (continued)

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.