Grilled Potato Skins

7 steps · 1h 15m total

1. 01

   Prick Potatoes

   Before baking, prick each baking potato all over with a fork. This lets steam escape and keeps them from bursting in the oven.
2. 02

   Bake Potatoes

   Bake the pricked potatoes in a 375 degree oven for 50 to 60 minutes, or until they feel tender when squeezed.
3. 03

   Scoop Potato Shells

   Once cooled enough to handle, cut each baked potato in half lengthwise. Carefully scoop out the soft insides, leaving about a 1/4-inch thick shell. You can save the scooped-out potato for another use, like mashed potatoes or potato cakes.
4. 04

   Butter and Sauce

   Brush the inside of each potato shell with melted butter, making sure to get into all the crevices. This helps them crisp up on the grill.

   Spoon 2 teaspoons of picante sauce into each buttered shell, spreading it evenly across the bottom.

5. 05

   Add Cheese

   Sprinkle a generous amount of cheddar cheese into each potato shell, covering the picante sauce.
6. 06

   Grill Potato Skins

   Top each cheesy potato shell with either bacon or ham.

   Place the potato skins directly over medium coals on an uncovered grill. Cook for 10 to 12 minutes, or until the cheese is bubbly and the potato skins are crisp around the edges.

7. 07

   Garnish and Serve

   If you like, sprinkle with chopped tomato and green onion for a fresh finish. Serve them warm, with a dollop of sour cream on top.