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Grilled Potato Skins with Provolone, Bacon and Sour Cream

Grilled Potato Skins with Provolone, Bacon and Sour Cream

YIELD: 8 Servings

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ingredients

4
Large russet potatoes washed skin on
2
Tbsp olive oil
2
cup mixed grated cheese provolone and cheddar
1
cup cooked crispy bacon drained and crumbled
½
cup chopped scallions
½
cup sour cream
1
pinch Salt and pepper to taste
1
Tbsp Optional garnish: salsa
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directions

Step 1

Preheat barbeque to 325°F (162°C) medium low. Leave 2 burners on and one burner off. Oil the grill to prevent sticking.

Step 2

Rub potatoes with 1 tablespoon (15ml) of the olive oil and prick all over with a fork. Place potatoes over indirect heat for 40-50 minutes or until the potatoes are fully cooked.

Step 3

Remove from the grill and cool.

Step 4

Using a sharp serrated knife slice the potato in half lengthwise. Using a spoon, scoop out the insides leaving a ½ inch boarder of potato on the skin.

Step 5

Season with salt and pepper to taste and drizzle with oil paying close attention to the rim of the potato (the ½ inch border). Sprinkle the cheese and bacon equally among the potatoes.

Step 6

Preheat barbeque to medium high heat 375°F (190°C). Oil grill to prevent sticking. Place potato skins cheese side up on the grill.

Step 7

Close the lid, and allow potatoes to cook for 7-8 minutes or until the cheese is bubbling and the skin is crispy.

Step 8

Remove from barbeque. Top with scallions, sour cream and salsa if desired.

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