Roxy15
All-Conference
Grilled Potato Skins:
2 Large Baking Potatoes
2 T. Butter, Melted
2 Tsp. Minced Fresh Rosemary Or 1/2 Tsp. Dried Rosemary, Crushed
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 Cup Shredded Cheddar Cheese
3 Bacon Strips, Cooked & Crumbles
2 Green Onions, Chopped
Sour Cream
Cut each potato lengthwise into 4 wedges. Cut away the white portion, leaving 1/4" on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender.
Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
Makes 8 appetizers.
2 Large Baking Potatoes
2 T. Butter, Melted
2 Tsp. Minced Fresh Rosemary Or 1/2 Tsp. Dried Rosemary, Crushed
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 Cup Shredded Cheddar Cheese
3 Bacon Strips, Cooked & Crumbles
2 Green Onions, Chopped
Sour Cream
Cut each potato lengthwise into 4 wedges. Cut away the white portion, leaving 1/4" on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender.
Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
Makes 8 appetizers.
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