Grilled Potato Skins

GRILLED POTATO SKINS

This is my new go-to summer appetizer. I took the recipe from a taste of home magazine, and (of course) made it how I wanted it.

• Potatoes
• sour cream
• bacon
• cheese
• garlic

Bake your potatoes, however you would like (oven, microwave). Slice them in half, and for appetizers you can slice in half again. Scoop out all the pulp (and save it for the recipe I'll share with you on friday). Make sure you leave a little bit of pulp on the inside, as that gives the skins a structure so they won't collapse on the grill.

Cook your bacon, and break it up into small bits. Save some grease (a few tablespoons) and mix it with some crushed garlic. Using a pastry brush, brush the mixture onto the skins.

Grill them on each side. It can help if you have one of those grill racks with the smaller holes. (I'm sure there is a technical term, I'm not a grill-master!) I had a few fall through when I was grilling smaller ones. Once they've been grilled on both sides, add your cheese (and bacon if you want) and put them back on just until the cheese is melted.

Add your sour cream, and perhaps some chopped chives or another seasoning, and enjoy!

GRILLED POTATO SKINS

• Potatoes
• bacon (about 1 slice per potato half)
• crushed garlic
• grated cheese
• sour cream
• chopped chives

Bake the potatoes. Slice in half, and then in half again (so you have bite size pieces). Scoop out the majority of the pulp. Leave a little bit, since you'll need some structure for the potatoes. Cook up all your bacon and break into small bits. set aside about 2-3 Tbsp of the bacon grease and mix it with some garlic. Using a pastry brush, brush the inside of the skins. Grill on each side until they start getting crispy. Sprinkle the cheese on the skins, and place back on the grill for a few minutes for the cheese to melt. Add the bacon, the sour cream, and the chives. I served mine in an egg tray. :)

(Linked up at: Ingredient Spotlight: Potatoes, )