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Grilled Potato Skins

Grilled potato skins with a crispy cut-side down grill finish and melty cheddar, bacon, and sour cream. Russet potatoes are baked until tender, scooped, brushed with olive oil, then loaded and grilled for a loaded appetizer that’s ready for party food.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Potatoes and seasoning
  • 8 medium russet potatoes
  • 2 tbsp olive oil
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
Toppings
  • 8 slices bacon, cooked and crumbled
  • 2 cup cheddar cheese, shredded
  • 0.5 cup sour cream
  • 0.25 cup green onions, sliced

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Bake the potatoes
  1. Bake the russet potatoes at 400°F for 45 minutes until tender.
  2. Let the potatoes cool, then halve them lengthwise and scoop out most of the flesh (save the rest for another use).
Season and grill
  1. Brush the potato skins with olive oil and season with salt and pepper.
  2. Preheat the grill to medium heat.
  3. Grill the skins cut-side down for 5 minutes until crispy.
  4. Flip and fill each skin with cheddar and bacon, then grill until the cheese melts.
  5. Top with sour cream and green onions before serving.

Notes

For crispier skins, keep the scooped “boat” wall thickness consistent so they grill evenly. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a grill or in a hot oven until warmed through. Freezing is not recommended because the sour cream topping can break down. For a dairy-light option, use part-skim cheddar and swap sour cream for lactose-free sour cream.