Time to make perfectly cooked loaded potato skins on the grill.
These grilled potato skins are crispy, tender, and fully loaded with melted cheese, crispy bacon, and sour cream.
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Potato Skin Ingredients
The ingredients couldn't be simpler.
- Russet Potatoes
- Vegetable Oil
- Shredded Cheese
- Chopped Crispy Bacon
- Sour Cream
A few recommendations though... Look for small to medium sized 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 or monterey jack. 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.
Grilled Potato Skins Recipe
Grilled Potato Skins
- 1 Traeger Grill or pellet smoker
- 1 grapefruit spoon
- 4 small Russet potatoes
- ¼ cup vegetable oil
- 2 teaspoon salt
- 1 cup shredded cheddar cheese
- 6 slices diced bacon
- sour cream
- Preheat the Traeger grill to 424F.
- 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 ½" border of potato along the outer peel.
- After scooping out the flesh, soak the potato in the bowl of water. This will prevent the potato from turning brown.
- 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 425F and the potatoes are seasoned with salt, place them on the grill peel side up.
- 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.
- 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.
Did you make this recipe? Tag me on Instagram @fancy_apron 🙂 or leave a comment below.
Cooking Potato Skins on a 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.
A grapefruit spoon will make the scooping process much easier.
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.
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!
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