Grilled Potato Skins

🧂 Ingredients

• 6 small russet potatoes
• olive oil
• 1 1/2 cups shredded cheddar cheese
• 1 cup sour cream
• 2-3 medium green onions

  chopped
• 4-5 slices cooked bacon

  crumbled
• 1/4 cup butter

  room temperature
• 1 teaspoon salt
• 1 teaspoon fresh rosemary, chopped
• 1/2 teaspoon black pepper

Instructions

• 1 Preheat your grill to 400 degrees F.
• 2 Wash the potatoes in tepid water. Dry them off with paper towels.
• 3 Pierce each potato 3-4 times and coat lightly with olive oil. Sprinkle a little
  salt on top and place the potatoes in a disposable aluminum foil pan.
• 4 For a less smoky potato, wrap them individually with foil.
• 5 Roast the potatoes for 40-45 minutes until fork tender.
• 6 Remove potatoes from the grill and let them stand for 30 minutes.
• 7 Cook and crumble the bacon. Set aside.
• 8 Heat grill to 350 degrees or medium heat.
• 9 Combine rosemary, softened butter, salt, and black pepper in a small bowl.
• 10 Cut potatoes in half, lengthwise. Hollow out the center of each half of the
  potatoes, leaving about 1/4″ of the potato flesh around the edges.
• 11 Don’t waste the scooped parts. Freeze them for later and use them in soups,
  savory pies, or casseroles.
• 12 Brush inside each potato half with the butter mixture.
• 13 Place potatoes back in the foil pan cut side up.
• 14 Add cheese and crumbled bacon to potato halves, close the lid, and cook for an
  additional 10 minutes.
• 15 To finish, remove the halves from the grill, let them stand for 5 minutes. Top
  each with sur cream and green onions.

Nutrition Info