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  • Home
  • Recipes
    • Sauces
      • Bourbon Pineapple BBQ sauce
      • Honey orange maple glaze
      • Angela's Secret Sauce
      • Marinara
      • Cilantro lime crema
      • White BBQ sauce
      • Asian Sticky Wing Sauce
      • Cilantro lime pesto
    • BBQ rubs
      • Basic barbecue Rub
      • Barbecue brisket Rub
      • Corned Beef Brisket Rub
      • Italian Seasoning
      • Taco Seasoning
      • Chili rub
    • Sides
      • Potato Skins
      • Grilled shrimp tacos
      • Ono poppers
      • Apple Coleslaw
      • Grilled Broccolini
      • Grilled Corn Salad
    • Barbecue pork
      • Barbecue pork ribs
      • Honey Orange Maple glazed Baby Back Ribs
      • Barbecue pulled pork
      • Pulled Pork Crescent Rolls
    • Beef
      • Barbecue beef ribs
      • Barbecue tri-tip
      • BBQ Beef
      • Reverse seared tri tip
      • Rolled stuffed flank steak
    • Chicken
      • Chicken Bombs
      • Grilled chicken Thighs
      • Grilled chicken
      • Barbecue chicken
      • BBQ Chicken and bacon Sliders
    • Leftovers
  • BBQ Islands
    • Outdoor kitchen design ideas
    • BBQ island construction
    • BBQ Equipment
  • BLOG
  • About
  • Contact us

Potato Skins

Definitely one of my favorite sides and quite versatile as well. so many things you can add to them to make them your own
  • 4-small to medium Russet potatoes
  • 2-tbs butter
  • 1/2-tsp salt
  • 1/2-tsp black pepper
  • 4-strips bacon cooked & chopped
  • 4-green onion chopped thin
Try to pick small to medium uniform sized potatoes. Rinse them thoroughly.
​Rub them with butter, salt & pepper. 
Place them in a pre heated oven, or indirect on the BBQ, at 450 deg.
​ until just fork tender and the skin is nice and crispy.
Let them cool so you can handle them.
Slice them in half and with a spoon slowly carve out the majority of the inside,
​leaving about 1/4 inch of meat on the inside
​ Scraping a little bit at a time will help prevent breaking through the skin.

Now its time to add your favorite toppings.
For a basic go to skin, add shredded cheddar and jack cheese and pre cooked chopped bacon.
​ I like a little kick to mine, so I add diced seeded Serrano peppers.
All of this can easily be done the day before, then store them in the fridge overnight

20 minutes before you are ready to serve, or just before people arrive,
​Place the potato skins, on a baking pan, back in the oven ,

​ or directly on the grill with indirect heat at 400 deg until cheese is melted

Garnish with diced green onion 
​ serve with ranch dressing for dip
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bbqpete.com  contains affiliate links.
​ I make a small commission if you purchase from a link on this site
© COPYRIGHT 2015. ALL RIGHTS RESERVED.