These Grilled Little Potato Skins are a perfect summer recipe done on the barbecue and not heating up the house by putting on the oven.
Equipment
- Heavy duty foil
- Grapefruit spoon
- 1.5 lbs Little Potatoes
- 1/4 cup olive oil, divided
- (To taste) kosher salt
- 5 to 6 slices good quality bacon, cooked crisp, and sliced or crumbled
- 1 cup cheddar cheese, grated
- (For garnish) sour cream and chives
Instructions
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Step 1
In a large piece of heavy duty foil place in the potatoes and drizzle with 1/8 cup olive oil.
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Step 2
Sprinkle on the kosher salt and toss to coat. Seal up the foil pouch and grill on medium-high indirect heat for 35 to 40 minutes or until just done. Let cool to touch.
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Step 3
Slice potatoes in half lengthwise. Scoop out a small amount from each potato and reserve for another use. Using a grapefruit spoon works well, careful not to take out too much potato or to puncture the skin. Lay out on a tray and brush the open sides with the remaining olive oil.
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Step 4
Grill cut-side down on medium-high to get grill marks. Place on a foil tray.
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Step 5
Fill each skin with a small amount of cheddar cheese and then bacon, (you can make them to this point ahead of time and refrigerate).
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Step 6
Place the foil tray on the grill on indirect heat again and close lid. Grill until the cheese melts.
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Step 7
Top each skin with a dab of sour cream and chives.
