Loaded potato skins are a popular appetizer. Just about any sports bar/restaurant will serve a rendition of this delicious treat. Only one thing tastes better than potatoes, bacon and cheese…and that’s potatoes, bacon & cheese cooked on the grill. We decided to grill these potato skins on a Maple plank, which infuses a savory smoke flavor into the potatoes and also prevents the potatoes from getting charred on the bottom.
Total Time: 1 hour 30 minutes
Servings: 6, as a side or appetizer
Ingredients:
- 2 Maple Grilling Planks
- 3 large Russet Potatoes
- 6 slices Bacon
- Green Onions or Chives
- 2 cups Cheddar Cheese, shredded
- Sour Cream
- Olive Oil
- Coarse Salt
Chef's Tip
Add chopped parsley
when serving for
a beautiful presentation.
Directions:
- Soak the Maple planks in hot water for at least 15 minutes.
- Preheat grill to 400°F.
- Wash potatoes and place each potato on a piece of aluminum foil. Sprinkle with salt and olive oil. Wrap tightly to cover the whole potato.
- Place aluminum-foil wrapped potatoes on preheated grill for about 1 hour (or until cooked).
- Cook bacon slices and cut into bit-sized pieces (yes, we’re making our own bacon bits! Store-bought is just not the same.)
- Remove potatoes from grill once soft and unwrap.
- Cut potatoes in half lengthwise and scoop out flesh. (Not all of it — just enough to stuff it with cheese and the other toppings)
- Fill with cheddar cheese, bacon bits, green onions/chives and place on plank.
- Add plank to grill and cook for 20-25 minutes, or until cheese is melted and potatoes are beginning to get golden brown.
- Add more cheese on top and cook for another 2 minutes.
- Remove from grill and top with sour cream!
- Enjoy!
Featured Product in this Recipe:
