Get ready for Gameday with a new take on a classic appetizer, Grillax style: Tater Skins.
We’ve taken the tried and true potato skin, which is typically fried, and given it a twist to make it even more appealing.
First, ditch the fryer and fire up the grill. Baking these babies first softens the pulp, but throwing them on the grill for a few minutes gives the crispy texture you want without all the greasy mess.
Grilled Tater Skins
Start by preheating your oven/grill to 350 degrees. (If you need to use an oven, we won’t tell) Clean your taters and let them bake for about an hour. When they’re done, let them cool off before slicing them in half.
Preheat your grill to medium heat. Scoop out most of the tater pulp, making sure you leave about ¼ inch layer, in addition to the skin, to withstand the weight of your toppings. If you want to use your tater skins as bowls (this is great for chili or soup), leave them in halves. If you want to do the appetizer version, go ahead and cut them into quarters.
Brush with butter and season to taste. Place them on the grill and cook until crisp, about 8-10 minutes. Take your taters off, place on a cookie sheet, and top them with cheese and bacon, placing them back onto the grill. Leave them be until your cheese is melted and bubbly.
Now… onto the best part: the toppings! If you want to go with classic, simply top your tater skins with sour cream and chopped chives. It sounds boring, but it’s still incredible tasty. This may be the best option if you’re feeding a large crowd or kids.
We like to spice things up around our house, so I like to add a horseradish sour cream to mine. Simply mix 2 tablespoons of prepared horseradish, 1 tablespoon of minced garlic, 1 tablespoon of stone ground or Dijon mustard, a splash of white wine vinegar and fresh ground black pepper with ¾ cup sour cream and a dollop of mayo.
You can also make this appetizer more of a meal by topping the skins with pulled barbecue pork or chicken and drizzling with barbecue sauce.
This is an incredibly versatile appetizer, so the sky’s the limit. Get creative.
Gameday Tater Skins
- 2 large russet potatoes
- 4 tablespoons butter, melted
- 1 cup shredded Cheddar Jack
- 6 slices bacon, cooked and crumbled
- 1 cup sour cream
- 3 tablespoons sliced green onions
- 1/2 cup chopped tomatoes
- Salt and pepper
- Heat your grill to 350 degrees.
- Wash potatoes
- Grill/smoke for 1 hour
- Let cool
- Preheat grill to medium heat
- Scoop out pulp of potatoes, making sure to leave a 1/4 inch thick shell to hold toppings
- Brush with butter and season to taste
- Place them on the grill and cook until crisp, about 8-10 minutes
- Take them off, place on a cookie sheet, and top them with cheese and bacon, placing them back onto the grill. Leave them be until your cheese is melted and bubbly.