Grilled Potato Skins Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1/2 teaspoon salt
- 2 tablespoons butter melted
- 2 green onions chopped
- 1/2 teaspoon pepper
- sour cream
- 2 large baking potatoes
- 1 cup (4 ounces) shredded cheddar cheese
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosema crushed
- 3 bacon strips cooked and crumbled
- Carbohydrate 33.5130985496813 g
- Cholesterol 21.1015625065405 mg
- Fat 7.73842647682642 g
- Fiber 4.28965192377262 g
- Protein 4.38017848560278 g
- Saturated Fat 4.81610594707548 g
- Serving Size 1 1 serving (214g)
- Sodium 59.339195530343 mg
- Sugar 29.2234466259087 g
- Trans Fat 0.535001474531704 g
- Calories 216 calories
Directions Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. 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. 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. Yield: 8 appetizers. Editor's Note: This recipe was tested in a 1,100-watt microwave. Originally published as Grilled Potato Skins in Quick Cooking May/June 2004, p19 Print Add to Recipe Box Email a Friend
