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.
SPICY BACON GRILLED POTATO SKINS
Verde salsa and crispy turkey bacon make terrific toppers for these crowd-pleasing grilled potato skins. Top with sour cream and prepare for compliments.
Provided by My Food and Family
Categories Home
Time 1h27m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Pierce potatoes with fork or small sharp knife. Wrap individually in foil.
- Grill 1 hour or until tender. Unwrap potatoes; cool 10 min.
- Cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells. Discard removed centers or reserve for another use. Brush insides of shells with butter; fill with salsa, cheese and bacon.
- Grill 10 to 12 min. or until skins are crisp. Top with remaining ingredients.
Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g
MAPLE-BACON POTATO SKINS
Provided by Food Network Kitchen
Time 1h35m
Number Of Ingredients 0
Steps:
- sToppings: Apple butter, crisp bacon and maple syrup on cheesy skins
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
- See all 32 Team Potato Skins
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.
SPICY POTATO SKINS
Make and share this Spicy Potato Skins recipe from Food.com.
Provided by merney
Categories < 60 Mins
Time 55m
Yield 8 potato skins, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees. Rub the potatoes with a little bit of olive oil and lightly salt the skins, Bake for 35 to 40 minutes, until tender.
- Cut the potatoes in half, and when cool enough to handle, scoop out the warm flesh into a bowl. Add the milk, butter, cheese, and scallions and stir until smooth. Season with salt and pepper.
- Preheat the broiler. Scoop the mashed potatoes into the hollowed-out halves. Top with a bit of cheese and place under the broiler until the tops are cripsy. 3 to 5 minutes.
- Mix the chipotle with the sour cream and place a dollop on top of each cooked potato. Finish with a bit of crumbled bacon and jalepenos.
Nutrition Facts : Calories 457.9, Fat 29.1, SaturatedFat 13.8, Cholesterol 60.8, Sodium 468.7, Carbohydrate 35.8, Fiber 4.4, Sugar 2.1, Protein 14.2
SPICY GRILLED POTATOES
These potatoes take 10 minutes to prepare and feature a buttery mix of Montreal seasoning, Parmesan cheese, garlic powder and paprika. You could also do these in the oven as noted in the directions.
Provided by CookingONTheSide
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Prepare grill for indirect-heat cooking.
- Place each potato on piece of nonstick foil.
- On an angle, cut 4 slits in each potato, 3/4 of the way through.
- Mix butter, seasoning, garlic powder and paprika; stir in parmesan.
- Dividing mixture evenly, spoon over potatoes; wrap in foil.
- Place on gril over indirect heat.
- Cover; cook until tender, about 1 hour.
- Unwrap potatoes; drizzle with any butter mixture in foil.
- Sprinkle with parsley.
- For a no-grill option: Preheat oven to 400 degrees.
- Bake wrapped potatoes 1 hour.
Nutrition Facts : Calories 190.5, Fat 6.4, SaturatedFat 4, Cholesterol 16.7, Sodium 83.2, Carbohydrate 30.6, Fiber 2.8, Sugar 1.4, Protein 3.6
GRILLED POTATO SKINS WITH CREAMY TOPPING
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
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 4 servings.
Number Of Ingredients 13
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. 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.
Nutrition Facts :
BACON-CHEDDAR POTATO SKINS
Bacon-Cheddar potato skins.
Provided by Joshua Olson
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 475 degrees F (245 degrees C). Grease a baking sheet with cooking spray.
- Cut potatoes in half lengthwise; scoop out and discard pulp, leaving a 1/4- to 1/2-inch thick skin. Place potatoes on the prepared baking sheet.
- Combine oil, Parmesan cheese, salt, garlic powder, paprika, and pepper in a small bowl. Brush mixture over both sides of the potato skins.
- Bake in the preheated oven until crisp, 30 to 45 minutes; thicker skins can take longer to cook. Sprinkle Cheddar cheese and bacon inside the skins and bake until cheese is melted, about 2 more minutes.
- Top with sour cream and green onions. Serve immediately.
Nutrition Facts : Calories 375.2 calories, Carbohydrate 34 g, Cholesterol 42.3 mg, Fat 20.7 g, Fiber 4.3 g, Protein 14.3 g, SaturatedFat 8.5 g, Sodium 583.6 mg, Sugar 1.8 g
NO-FRY SPICY POTATO SKINS
These tasty potato skins are lower in fat than the original version because they are baked and not fried. Serve them with ketchup or sour cream, you can sprinkle green onions into the sour cream to brighten the dish up a bit and get everyone in a party mood!
Provided by Candice
Categories Appetizers and Snacks Spicy
Yield 24
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Bake the potatoes for 1 hour. Remove the potatoes from the oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10 mins. Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)
- Cut each potato half crosswise into 3 pieces. Place the olive oil in a small cup. Dip each potato piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato pieces
- Combine the salt and the spices and sprinkle the mixture over the potatoes. Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.
Nutrition Facts : Calories 68.8 calories, Carbohydrate 11 g, Fat 2.4 g, Fiber 1.5 g, Protein 1.3 g, SaturatedFat 0.3 g, Sodium 102.4 mg, Sugar 0.5 g
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- Light a chimney 3/4 full of charcoal. While the charcoal is lighting, thoroughly prick the potatoes with a fork. Microwave the potatoes on high for 8 minutes, turning them over after 4 minutes.
- When the charcoal is fully lit and covered in gray ash, pour the coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Transfer the potatoes to grill, placing them in the middle of the grill, not over the coals, cover, and cook until a paring knife glides easily through the flesh, about 20 minutes. Remove from the grill, slice the potatoes in half lengthwise and let cool.
- While the potatoes are on the grill, cook the bacon in a 12-inch skillet over medium heat until brown and crisp, about 8 minutes. Transfer the bacon to a paper-towel-lined plate and set aside.
- When the potatoes are cool enough to handle, use a spoon to scoop out and discard the flesh, leaving and 1/4-inch layer of potato on the inside of each skin. Brush the potatoes inside and out with the melted butter and season with salt and pepper. Move the potatoes back to the middle of the grill, cover, and let cook until they're light golden brown and crisp, about 7 minutes.
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