Ginas Double Pig Grilled Potato Skins Recipes

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:

• 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.

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.

GINA'S "DOUBLE PIG" GRILLED POTATO SKINS

Steps:

• Preheat the oven to 350 degrees F.
• Pierce the potatoes with a fork, and spread on a baking sheet. Place on the middle rack of the oven, and bake until fork-tender, about 1 hour. Remove from oven, and let sit until the potatoes are cool enough to handle.
• Preheat the grill to medium heat.
• Cut the potatoes in half lengthwise, and spoon out the flesh, leaving a 1/2-inch shell of meat on the skin.
• Melt the butter in a saucepan, then toss in the minced garlic and cayenne pepper. Liberally brush the potato insides with the butter mixture, then flip each over and butter the skin. Sprinkle the skin with salt and freshly ground black pepper.
• Place the potatoes, skin side up, on grill, and cook until crisp, about 4 or 5 minutes, then flip and grill an additional 4 or 5 minutes on other side.
• Remove from the grill to a platter. Pile the cheese, barbecue sauce, and pulled pork into the hot potatoes. Top with the sour cream, crumbled bacon, and green onions for garnish.

GRILLED POTATO SKINS

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.