Grilled Potato Skins
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
Directions
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.
