• Cooking Time:
  • Servings: 16
  • Preparation Time:


Super Bowl parties and crowd pleasing appetizers go hand-in-hand. Instead of the usual chips and dips, serve loaded potato skins coated with a delicious rosemary butter and grilled until perfectly crispy. Your guests will really have something to cheer about.


  • 4 tbsp unsalted butter, melted
  • 4 tsp. chopped fresh rosemary
  • 1/2 tsp. salt
  • ½ tsp. black pepper
  • 4 large Russet potatoes (about 2 lbs.)
  • 2 cups shredded cheddar cheese
  • 1 cup sour cream
  • 6 slices bacon, cooked
  • 4 scallions, finely chopped


  • Preheat oven to 350°F. Bake potatoes on middle rack for 1 hour. Remove from oven and let sit until cool. Meanwhile, combine butter, rosemary, salt and pepper, and cut the bacon into 1" pieces.
  • Cut each potato into 8 wedges. Then, remove center of each wedge, leaving 1/4 inch of potato on skin. Brush each potatoes wedge entirely with the butter mixture. Place potatoes on a medium grill and cook until crisp. Remove from heat. While the potatoes are still hot, top with cheddar cheese, sour cream, bacon and chives.

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