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Grilled Potato Skins

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Serves 16 | Prep Time | Cook Time

Why I Love This Recipe

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.

Ingredients You'll Need

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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