Grilled Potato Skins with Provolone, Bacon and Sour Cream

  • serves 0

YIELD: 8 Servings

14 Ratings
Directions for: Grilled Potato Skins with Provolone, Bacon and Sour Cream


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


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

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.

3. Remove from the grill and cool.

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.

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.

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.

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

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

See more: Side, Potatoes, North American, Grill, Lunch, BBQ


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