The snow hit hard in our area this weekend, and we were getting nervous that we wouldn’t be able to grill our Over the Top Amazing Grilled Potato Skins for the upcoming playoff games. Our grill is currently covered with 9 inches of snow, so we are going to have to start digging it out. Have you ever had your lid frozen shut? We have and passed on some handy tricks in that post.
We love to grill yummy tailgate-related food and watch the games. We came from a smaller town in Washington state where football is incredibly popular and people live and die by the high school games. There is still part of that feeling inside of us! Yes, we still root for the Seahawks even though we also cheered on the good old Cleveland Browns when we lived in Cleveland. What can I say? We love a good underdog!
We decided to expand our tailgating menu to include the Grilled Potato Skins which our son declared as “the best thing we have ever grilled!” These have a very mild grilled flavor that takes the normal potato skins to a different – and even more yummy(!) – level. They are only on the grill for a short amount of time so the flavor is definitely more “grilled” than “smoked” for this recipe. It lends itself to a good party on the deck with friends that aren’t as into the smoky flavor as we are!
Baking the Potatoes
We like to bake our potatoes in the oven prior to grilling.
Wash the potatoes and poke a few holes in them with a fork. Brush them with olive oil and then sprinkle them with coarse-ground sea salt or Kosher salt. I made the mistake of using finely ground salt once and the potato skins were way too salty! Wrap them in aluminum foil and bake them in the oven at 400 degrees for 60 – 90 minutes. The time will vary depending on the size of your potatoes.
Note: You can microwave these in a pinch, but you will lose a bit of flavor, and you won’t get that crispy skin. If you have the time, definitely bake.
After they are cooked, allow them to cool. Slice them in half lengthwise and scoop out the center of the potato, leaving about ¼ of an inch around the outer skin. Reserve the inside of the baked potato for other dishes.
Preparing the Loaded Grilled Potato Skins
Heat the grill to 325 degrees. I used the GrillGrate on my Big Green Egg, but you can keep the potato skins straight on the grating with direct heat.
Place the scooped out potato halves on the grill with direct heat for five minutes. Add cheese and bacon to the potatoes and grill for an additional 5 minutes. They should be nice and bubbly.
Remove them from the grill and add green onions, sour cream and even some butter to make them fully loaded.
Serve them immediately. In our case, a couple of them were snatched from the serving tray before it even made it back to the kitchen!
- 4 large baking potatoes
- 8 tbsp shredded cheese mexican was what we used
- 8 green onions chopped
- 8 tsp sour cream
- 4 tbsp olive oil separated
- 2 tbsp sea salt
Preparing the Potatoes
- Preheat oven to 400 degrees
- Clean the outside of potatoes. Poke 3-4 holes in both sides of the potatoes. Brush with 2 tbsp of olive oil and sprinkle with sea salt and wrap in foil. Place in oven.
- Allow potatoes to cool. Scoop out the meaty part of the potato while leaving about 1/8-1/4 inch of potato near the skin all the way around.
Grilling the Potato Skins
- Preheat the grill at 325.
- Brush the scooped out potatoes with olive oil inside and out. Place on the heated grill and grill for 5 minutes.
- Sprinkle a tablespoon of cheese in each potato skin and grill an additional 5 minutes.
- Remove from grill and sprinkle with green onions and add sour cream.