Italian Grilled Potato Skins Recipes

LESLIE'S SALTY GRILLED POTATOES

Steps:

• Preheat an outdoor grill for medium-low heat.
• Prepare four foil squares large enough to fold over one potato each. Spread butter onto foil in a large enough area that the potato will be completely covered when rolled up. Sprinkle salt, garlic, pepper, and Italian seasoning evenly over foil. Roll each potato in the foil; puncture the package (including the potato) with a fork or knife a few times.
• Grill for 1 hour, or until soft, turning the potatoes often. Serve with your favorite toppings.

ITALIAN GRILLED POTATO SKINS

Steps:

• Microwave potatoes on HIGH for 8 minutes, turning once; slice in half lengthwise.
• Combine oil, garlic and italian seasoning in small bowl.
• Brush cut surfaces of potato halves with half of the oil mixture.
• Grill potatoes, cut side down, on a lightly gre4ased grill rack over medium heat for 5 to 7 minutes or until tender.
• Scoop out insides of each potatoe half, leaving a half-inch-thick shell.
• Brush inside of the potato shell with remaining oil mixture.
• Spoon sauce into each shell; add pepperoni and cheese.
• Return potato to the grill and cook 5 minutes more or until cheese melts.
• Enjoy!

GRILLED POTATO SKINS

Steps:

• Preheat grill over medium-high heat.
• Peel each potato and cut ends off, (so they are flat on both sides), then cut in half across the center. Scoop out 1/2-inch of the potato's center to form a crater. Wrap a piece of bacon around each chunk of potato and secure with toothpicks to keep the bacon in place.
• Put the potatoes on the grill, cut side down, until the bacon is cooked. Flip once to get color on each side. Cover with foil to create a tent and turn heat down to medium to "steam" the potatoes. Put the asparagus on the grill and coat with BBQ sauce. Remove the foil from the potatoes, add the cheese to the crevice and cook until melted.
• Arrange a potato in center of each plate and remove the toothpicks. Stick 3 to 4 pieces of asparagus in the cheese crevice so the asparagus is standing upright. Garnish with sour cream and serve.
• Eat and enjoy.

ITALIAN POTATO SKINS

Steps:

• Bake potatoes at 425 degrees Fahrenheit for 40-50 minutes until tender.
• Cut into halves.
• Scoop out potato leaving 1/2 inch thick shells.
• (Save the potato flesh for another use like mashed potatoes or pancakes).
• Brush both sides of the skins with melted margarine.
• Bake at 450 degrees Fahrenehit for 10-15 minutes until crisp.
• Meanwhile, brown sausage and drain.
• Stir in tomato sauce and spices.
• Fill potato shells with mixture.
• Top with cheese.
• Bake about 2 minutes until cheese is melted.
• Serve immediately or cool and freeze for later.

GRILLED POTATO SKINS

Steps:

• Cut each potato lengthwise into four wedges.
• Cut away the white portion, leaving 1/4 inches 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, garlic powder, 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.

GRILLED POTATO SKINS

Steps:

• Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. 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.