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
| Servings | Prep Time |
| 8appetizers | 30minutes |
| Servings | Prep Time |
| 8appetizers | 30minutes |
Ingredients
- 2 large baking potatoes
- 2 tbsp butter melted
- 2 tsp minced fresh rosemary or 1/2dried rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup shredded Cheddar cheese
- 3 bacon strips cooked and crumbled
- 2 green onions chopped
- sour cream
Portions: appetizers
Units:
|
Ingredients
Portions: appetizers
Units:
|
Instructions
- 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.
Recipe Notes
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts
2 each: 327 calories, 16g fat (10g saturated fat), 49mg cholesterol, 611mg sodium, 35g carbohydrate (3g sugars, 3g fibre), 12g protein.
