Grilled Potato Skins with Creamy Topping Recipe

5 2 4
Grilled Potato Skins with Creamy Topping Recipe
Grilled Potato Skins with Creamy Topping Recipe photo by Taste of Home
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Grilled Potato Skins with Creamy Topping Recipe

Read Reviews
5 2 4
Publisher Photo
The creamy topping on these potato skins is so delicious. These make an excellent summertime treat alongside your favorite grilled meat. They are especially good with barbecue ribs. If you're not grilling your meal, you can bake these appetizers in a 375° oven for 18-20 minutes. —Stephanie Moon, Boise, Idaho
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL 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 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. 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 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Grilled Potato Skins in Simple & Delicious September/October 2006, p41

Nutritional Facts

2 each: 246 calories, 16g fat (5g saturated fat), 23mg cholesterol, 271mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 5g protein.

  • 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
  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.
  2. Microwave, uncovered, on high for 8-10 minutes or until tender. Brush butter over shells; top with picante sauce, cheese and bacon bits.
  3. 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 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Originally published as Grilled Potato Skins in Simple & Delicious September/October 2006, p41

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katlaydee3 User ID: 3741999 228328
Reviewed Jun. 22, 2015

"These are so good, better than any restaurant. I served them as a side with our Father's Day dinner and they were my favorite dish. I used a lasagna size disposable pan to grill them so that I wouldn't lose all the toppings."

MY REVIEW
Mofuzzy User ID: 1087457 154644
Reviewed Aug. 7, 2009

"These are AWESOME! Love them.. and extremely easy to make."

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