GRILLED POTATO SKINS
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
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 8 appetizers.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 327 calories, Fat 16g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 611mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.
GRILLED BBQ POTATO SKINS
Steps:
- Preheat oven to 350 degrees F.
- Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle.
- Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it's cooled.
- Preheat grill to medium heat.
- Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.
- Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms.
- Place potatoes on grill and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from grill.
- Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.
GRILLED POTATO SKINS
Steps:
- Preheat grill over medium-high heat.
- Peel each potato and cut ends off, (so they are flat on both sides), then cut in half across the center. Scoop out 1/2-inch of the potato's center to form a crater. Wrap a piece of bacon around each chunk of potato and secure with toothpicks to keep the bacon in place.
- Put the potatoes on the grill, cut side down, until the bacon is cooked. Flip once to get color on each side. Cover with foil to create a tent and turn heat down to medium to "steam" the potatoes. Put the asparagus on the grill and coat with BBQ sauce. Remove the foil from the potatoes, add the cheese to the crevice and cook until melted.
- Arrange a potato in center of each plate and remove the toothpicks. Stick 3 to 4 pieces of asparagus in the cheese crevice so the asparagus is standing upright. Garnish with sour cream and serve.
- Eat and enjoy.
FILLING GRILLED POTATO SKINS
These are so good. After being grilled, the potatoes are filled w/ some good tasting tidbits. I usually grill these along w/ some chicken.
Provided by sherry monfils @smonfils
Categories Other Main Dishes
Number Of Ingredients 8
Steps:
- Prick potatoes w/ a fork. Wrap potatoes w/ foil. Set grill for medium heat and grill potatoes, turning once and a while for 1-2 hrs, or until tender. Unwrap and let cool.
- Cut cooled potatoes in 1/2 lengthwise. Scoop out potato pulp, leaving a 1/4" shell. Brush the inside of potatoes w/ melted butter.
- Spoon about 2 tsp picante sauce into each potato shell. Sprinkle each shell w/ cheese, then bacon. Grill skins over medium heat about 10 mins, or until skins are crisp. Sprinkle skins w/ tomatoes, green onions. Top w/ sour cream.
GRILLED POTATO SKINS
These are excellent potato skins and could go as an appetizer or serve with a meal. The cooking time was right on. Crisp on the outside and nice texture on the inside. We loved the rosemary in this. Altered a little from the original TOH recipe.
Provided by Nimz_
Categories Potato
Time 30m
Yield 8 appetizers
Number Of Ingredients 9
Steps:
- Cut each potato lengthwise into four wedges.
- Cut away the white portion, leaving 1/4 inches 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, garlic powder, 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.
GRILLED BBQ POTATO SKINS
Recipe from Food Network - The Neelys. Sounds like a winner for game day or anytime you are in the mood for BBQ and potatoes. The recipe for the pulled pork is probably out there on Food Network; however, it might be just as easy to stop by the local BBQ restaurant and pickup some chopped beef or pulled pork if they have it. Any bbq'd meat would do for this delicious dish.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 31m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it has cooled.
- Preheat grill to medium heat. Cut potatoes in half lengthwise, and spoon out the flesh, leaving a half-inch shell. Melt the butter in a saucepan and add minced garlic. Brush potato shells with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp about 4-4 1/2 minutes on each side and remove from grill. Divide the cheese, bbq sauce, and pulled pork among the potatoes. Top potatoes with sour cream, crumbled bacon and chives for garnish.
- Note: use potato flesh for potato pancakes the next day.
Nutrition Facts : Calories 305.5, Fat 14.6, SaturatedFat 7.4, Cholesterol 60.4, Sodium 369.7, Carbohydrate 26.6, Fiber 2.5, Sugar 6.4, Protein 16.8
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