• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home

Fancy Apron  logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • About Fancy Apron
  • Contact Fancy Apron
  • Traeger Recipes
  • Simple Sides
  • Sweets and Treats Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • Γ—
    Home Β» Traeger Recipes

    February 23, 2022

    How to Make Grilled Loaded Potato Skins RecipeGrilled Potato Skins

    • Facebook
    • Email
    • LinkedIn
    Jump to Recipe Jump to Video Print Recipe
    close up picture of a potato skin topped with sour cream and diced chives

    Time to make perfectly cooked loaded grilled potato skins.

    These grilled potato skins are crispy, tender, and fully loaded with melted cheese, crispy bacon, and sour cream.

    This blog post contains affiliate links. As an Amazon Associate I may earn income from qualifying purchases. We also partner with Impact.com to offer affiliate links. Thanks for the support.

    Making A Great Grilled Potato Skin

    This is one of my favorite party foods for the big game. I love serving an easy appetizer that's grab and go friendly. By making them on the grill, you will have a delicious potato with crispy skin on the outside and perfectly tender light golden brown inside.

    Once they are perfectly cooked, we can Β load them up with melted cheese, crispy bacon, sour cream and fresh herbs. As an added bonus, by cooking these on the grill, we can get a big batch done all in one shot.

    The Super Simple Grilled Potato Skin Ingredients 

    a brown cutting board with potato skin ingredients including small russet potatoes a bowl of shredded cheddar cheese a bowl of crispy bacon a small bowl of sour cream very small bowl of chopped chives sea salt and vegetable oil

    The ingredients couldn't be simpler.

    • Russet Potatoes - 8 small to medium sized potatoes will yield 16 potato skins
    • Vegetable Oil or olive oil 
    • Salt and black pepper - season to taste
    • Shredded Cheese - 1 Β½ cups 
    • Chopped Crispy Bacon- for 16 potato skins, you'll need about 8 slices bacon
    • Sour Cream
    • Chives or green onions

    A few recommendations though... Look for small russet potatoes. Think appetizer sized. Potatoes that are too big will be harder to handle, and this is a grab and go food.

    For the cheese, pick a good melting cheese such as cheddar cheese or monterey jack cheese. I use the shredded cheese blend from Costco. Also, make sure to fill each potato skin up with a heaping pile! When the cheese melts, it will collapse and fill the potato skin completely. If it looks like you can't fit more cheese on each potato skin, that is the correct amount. 

    For the bacon, any bacon is good. Just dice it small enough that it's easy to bite through.Β 

    Helpful Supplies

    one russet potato cut in half and one whole russet potato on a cutting board with a sharp knife and grapefruit spoon

    A grapefruit spoon is the best way to scoop out the inside of the skins. It makes the process a little quicker.

    Traeger grill- I can always count on a consistent temperature from my Traeger.

    Sheet pans- these are my go-to for carrying food outside to the grill and back inside when I'm finished. 

    How To Make Potato Skins On A Grill

    1. Preheat your grill to 375F
    2. Prepare the potatoes by cutting them in half lengthwise. Using a grapefruit spoon, scoop the inside flesh of the potato out and discard to a separate bowl. Leave about a quarter of an inch of potato around the edge so it will hold up its shape. If you don't have a grapefruit spoon, use a small paring knife to score the inside of the potato and that will make scooping it with a regular spoon easier.
    3. After scooping out the center of the potato skin, place potatoes in cold water to prevent them from oxidizing (turning brown).
    4. Once all of the potato skins are prepared, poor out the cold water and lay the potato skins out on a large baking sheet.
    5. Drizzle the potatoes with vegetable oil and season with salt and pepper on both sides.
    6. Now we can get cooking. Place the potatoes directly on the grill grates, skin side up. Cook the potato skins for 30-35 minutes total OR until they are fork tender. Flip the potatoes half way through the cooking process so that the inside doesn't burn.
    7. After the potato skins have cooked completely, you can add the shredded cheese to the inside of each skin and close the grill lid for another 2-3 minutes for the cheese to melt.
    8. Remove the potato skins and serve with whatever different toppings you love!

    Why I Love Cooking Potato Skins On A Grill

    uncooked potato skins on grill

    Reasons to use the grill:

    -cook all the potato skins in one batch

    -no deep fryer needed

    -take the mess and the smell outside

    Here are the reasons I like to cook grilled potato skins versus deep fried potato skins...

    ~We can cook all of the potato skins in one easy batch. We don't need to stand over a deep fryer, watching the potatoes cook and then add the next batch. Once they are on the Traeger, we can walk away until the 30 minute timer goes off. 

    ~Cooking them outside keeps the smell out of the house. If I did have a deep fryer (which I don't), I wouldn't be allowed to use it in the house anyway. 

    ~Next up, the potato skins come off the grill tender and crispy, but not greasy. In fact, when I had my friend Tawni taste tested them for me, that was the first thing she commented on. 

    ~Lastly, the whole process can be done out on the grill. After they are cooked, I flip the potatoes over and fill them with cheese and bacon. Melting the cheese is an important step and I like A LOT of cheese. 

    Saving and Reheating Leftover Potato Skins

    Should you have any potato skins leftover, just save them in an airtight container like snap ware or a zip top bag. These do reheat pretty well in the microwave, oven or air fryer. If you want to reheat them in the oven or air fryer, just set the temp to 350 and heat for 5-8 minutes. 

    Grilled Potato Skins Recipe

    brown cutting board with 6 cooked potato skins filled with melted cheese and crispy bacon with a cup pf sour cream and bowl of chopped chives for topping
    Print Recipe
    4.78 from 9 votes

    Grilled Potato Skins

    Crispy skinned russet potatoes filled with melty cheese, bacon, sour cream and chives. All cooked on a Traeger Grill.
    Prep Time15 minutes mins
    Cook Time35 minutes mins
    Course: Appetizer
    Cuisine: American
    Keyword: traeger grill
    Servings: 4
    Calories: 250kcal

    Equipment

    • 1 Traeger Grill or pellet smoker
    • 1 grapefruit spoon

    Ingredients

    • 4 small Russet potatoes
    • ΒΌ cup vegetable oil
    • 2 teaspoon salt
    • 1 cup shredded cheddar cheese
    • 6 slices diced bacon
    • sour cream
    • chives
    Get Recipe Ingredients

    Instructions

    • Preheat the Traeger grill to 375F
    • Fill a large bowl with water.
    • Wash all of the russet potatoes.
    • Working with one potato at a time, cut it in half lengthwise. Use a grapefruit spoon if you have one to scoop out the inside. Leave a Β½" border of potato along the outer peel.
      a russet potato cut in half being scooped out with a grapefruit spoon
    • After scooping out the flesh, soak the potato in the bowl of water. This will prevent the potato from turning brown.
      a blue bowl of scooped out potatoes submerged in a cold water
    • Continue the process until all of the potatoes are prepped.
    • Remove the potato skins from the water and spread out on a sheet pan.
    • Drizzle all the potatoes in a light coating of vegetable oil and rub around for an even coating.
    • Lightly season with salt on all sides.
    • Once the Traeger has preheated to 375F and the potatoes are seasoned with salt, place them on the grill peel side up.
      uncooked potato skins on grill
    • Cook them for 30 minutes or until the potatoes are fork tender.
    • Once they have cooked completely, use tongs to flip the potatoes over.
    • Fill each potato with a generous pile of shredded cheese and cooked bacon bits. Close the lid and cook the potato skins for another 3-5 minutes.
      potato skins on the grill and filled with shredded cheese and cooked bacon
    • Once the cheese has melted, remove the potato skins to a serving platter or sheet pan.
    • Top each potato skin with sour cream and chopped chives.
      close up picture of a potato skin topped with sour cream and diced chives

    Video

    https://youtu.be/UmQ2fomXyys?si=j4JFNYfek68dFDrV

    Nutrition

    Calories: 250kcal | Carbohydrates: 23g | Protein: 8g | Fat: 14g

    Did you make this recipe? Tag me on Instagram @fancy_apron πŸ™‚ or leave a comment below.

    Related Recipes

    smoked cream cheese in cast iron skillet with square crackers around it

    Another favorite Traeger appetizer is my Smoked Cream Cheese. It's a tasty spread and a synch to make.

    Check out more recipes from my Traeger collection. You know I love cooking on my Traeger Grill because it cooks perfectly and I can take the mess outside!

    More Traeger Recipes

    • two soft tacos with shredded pork green bowl of guacamole white bowl sour cream white bowl salsa cilantro garnish on wood board
      Mexican Style Smoked Pulled Pork Tacos Recipe
    • traeger smoked spiral ham in cast iron pan with juices set on a traeger grill
      How to Make Twice Smoked Spiral Ham on a Traeger
    • smoked salsa in green and blue bowl tortilla chips lime cut half bunch of cilantro on black cutting board
      The Best Smoked Salsa Recipe in a Pellet Smoker
    • traeger pulled pork shredded in aluminum tray
      Easy Traeger Pork Shoulder Roast Recipe and Tips

    Reader Interactions

    Comments

    1. Charlene Grossman says

      May 04, 2023 at 3:17 pm

      5 stars
      Made these last Sunday. Everybody loved them.

      Reply
    4.78 from 9 votes (8 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alexis Leonhardt in the kitchen wearing a Spanish style white yellow and white apron

    Hi, I'm Alexis! I'm here to help busy families make great food. I share recipes and tips to make cooking easier. Let me help you make food that will make your family smile.

    More about me β†’

    Popular

    • potato salad without egg in glass bowl
      Best Potato Salad Recipe without Eggs or Mustard

    • Mexican caesar salad with dressing and tortilla chips
      Homemade Mexican Caesar Salad Dressing Recipe

    • 2 blood orange margaritas on wood cutting board white plate with turbinado sugar slices of lime and blood oranges
      The Best Blood Orange Margarita Cocktail Recipe

    • au gratin potatoes with golden brown crust in white baking dish on kitchen table
      Classic Creamy French Potatoes Au Gratin Recipe

    • chicken tender dipped in honey mustard sauce in small white bowl
      Easy Homemade Honey Mustard Sauce Recipe For Dipping

    • easter charcuterie board with cheeses meats vegetables fruit and spreads
      How to Make A Cute and Fun Easter Charcuterie BoardΒ 

    • breaded chicken breast on tan plate with cream sauce bow tie pasta green beans blue napkin half of a lemon sprigs of thyme fork and knife white salt grinder
      Creamy Parmesan Lemon Chicken Recipe

    • sliced beef tenderloin white plate wood table plate with sliced tenderloin mashed potatoes and broccoli
      Perfectly Cooked Beef Tenderloin Recipe on a Traeger Grill

    Footer

    ↑ back to top

    • Instagram
    • Facebook
    • www.pinterest.com/fancyapron
    • Privacy Policy
    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright Β© 2020 Brunch Pro

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.