Potato Skins

Potato Skins

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  • Prep Time


  • Total Time


  • Servings



  • 2 large russet potatoes, baked

  • 4 tablespoons butter, melted

  • salt and pepper

  • 1 cup shredded cheddar cheese

  • 6 slices bacon, cooked and crumbled

  • 1 cup sour cream

  • 2 tablespoons prepared horseradish

  • 3 tablespoons sliced green onions

  • ½ cup chopped tomato

  • chopped chives, for garnish


1 Cut potatoes in half. 2 Preheat grill to medium heat. 3 Scoop out the pulp, leaving a 1/4-inch thick shell for the toppings. Cut the potatoes into quarter wedges, brush all over with butter and season with salt and pepper. 4 Place on grill and cook until crisp, about 10 minutes. During the last few minutes of grilling, remove potatoes and place on a cookie sheet. Top the potatoes with cheese and bacon and place back on top of grill. 5 While potatoes are grilling, combine the sour cream and horseradish in a small bowl and mix well. 6 Place potatoes on serving plates and top with the green onions, chopped tomatoes and the sour cream horseradish sauce. Sprinkle with chopped chives, for garnish.


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