Grilled Potato Skins

Cooking time
15 min.
Preparation time
10 min.
2 servings
  • 2 large baked potatoes
  • 45 mL (3 tbsp) New Natrel butter, melted
  • 2.5 mL (½ tsp) coarse salt (or ¼ tsp table salt)
  • 2.5 mL (½ tsp) freshly ground pepper
  • 250 mL (1 cup_ shredded cheddar cheese
  • 2 slices cooked bacon, crumbled
  • 2 green onions, chopped or 30 mL (2 tbsp) chopped fresh chives
  • 500 g Island Farms by Natrel sour cream
  1. Cut each potato lengthwise so you have a total of 4 wedges per potato.
  2. Cut away the white inside, leaving 0.65 cm (¼ in.) on the potato skins. Microwave the skins on high for 3–4 minutes or until tender.
  3. Combine the butter, salt and pepper and brush over both sides of the skins.
  4. Grill skin-side up over direct medium heat for 2–3 minutes, until lightly browned, then turn and position over indirect heat and grill for 2 more minutes.
  5. Top with the shredded cheese; cover and grill for 2–3 minutes, or until the cheese is melted.
  6. Remove from the heat and sprinkle the bacon and green onions or chives on top.
  7. Serve with the sour cream.