Grilled Potato Skins

These hors d'oeuvres are begun in the microwave and finished on the grill, making them quick and crispy.

Grilled Potato Skins Grilled Potato Skins

Quick look

  • prep 15 min    cook 15 min
  • serves 8

Ingredients

  • 2 large baking potatoes
  • 2 tablespoons butter, melted
  • 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (4 ounces) shredded cheddar cheese
  • 3 bacon strips, cooked and crumbled
  • 2 green onions, chopped
  • Sour cream

    How to make it  30 minutes

  • 1

    Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 inch 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.

    [step-item number="2" image_url="" title="" ]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.

Editor’s Note: This recipe was tested in a 1,100-watt microwave.