Bacon & Cheese Potato Skins


Most people will do twice baked potatoes and potato skins in the oven because it is easy.  We don't do "easy" here, but what we really do is flavor!


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Bacon & Cheese Potato Skins

Thought we were all about burgers, right?

Potato skins are normally served as a snack or appetizer in restaurants for those who are a little hungry but not desiring a full meal.  Well, they can be done this way or along with a steak or seafood meal. They are normally half a potato which is "partially hollowed out" for the extra ingredients with the skin left on one side.  Often, you will find them along with drinks, buffalo wings, jalapeño poppers and mozzarella cheese sticks. Again, we digress....

  3 russet potatoes

  • 3/4 cup cheddar cheese
  • 4-6 slices bacon, cooked crispy and crumbled
  • 2 tablespoons butter
  • 2 tablespoons snipped chives
  • 1 clove garlic - minced
  • sour cream, for topping
  • salt to taste
  • fresh black pepper to taste

Take your potatoes and thoroughly scrub them and pat dry.  Heat your grill to a hot fire, about 350° and cook your potatoes over indirect heat until done, about an hour or so. Remove carefully from grill and let sit until cool enough to keep going.  While that is happening, cook 4-6 strips of bacon until crispy and then crumble.

While this is going on, allow the grill's temperature to lower to about a medium heat.

In a lengthwise direction, cut your potatoes in half and spoon out most of the potato leaving about a half inch in the shell.  Melt your butter in saucepan adding the minced garlic. Brush the top and bottoms of the potatoes with the butter-garlic mixture. Salt and pepper as desired.

Take the potatoes to the grill and cook for about 4 minutes on each side to where they have some nice grill marks.  When done, remove and add the cheese, and top with sour cream, crumbled bacon and chives.




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