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Grilled Potato Skins Recipe

Grilled Potato Skins

Recipe courtesy Seth Koslow

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (13)

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Average Rating:

Total Reviews: 13

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  • on June 13, 2011

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    FABULOUS!! This recipe is amazing! I made these for a party this weekend and they were a huge hit!! I did half with the asparagus and the other half with chives. I did partially cook the potatoes whole in the microwave for 10 minutes prior to putting them on the grill to finish cooking.

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  • on June 12, 2011

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    This was great ! Left the skins on, followed some of the previous comments as far as not using thick bacon, made extra's, etc ... will be making this again ... and again :-

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  • on April 11, 2010

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    Really loved this!! Made this for my family and the only problem was I did not make enough! I strongly recommend making this and when you do, make extras!!! I did leave the skin on and it was so crispy!! I wonder what other recipes Seth has??

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  • on February 28, 2010

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    I made this, and everyone loved them. What a neat twist on potato skins !

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  • on February 28, 2010

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    For an indoor version -

    I followed the recipe (non cooked potatoes and melon ball scooper and placed all on a broiler pan lined with foil. I baked the potatoes on high heat (450 degrees and then "steamed" as other recipes suggested with foil on top to cook well.. Once they seemed done/soft, I filled with cheeses and baked till brown (uncovered on 500 degrees. I thien topped with sour cream, salsa and onions. Rivals any restaurant. Bacon was crisp and delicious.

    A tip regading the tooth picks - don't use colored toothpicks! The "bled" onto the potatoes. I happened to cover the colored spots with cheese but next time, no colored toothpicks.

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  • on September 26, 2009

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    Seth,
    I am going to try to cook your potatoes tomorrow. How long does the "Steaming" take ? I too though they were par boiled so I checked the web site.
    Joe

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  • on September 20, 2009

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    I saw this on the show and had an aha moment - why didn't I think of this? I did pre-cook the potatoes, microwaved on high for 10 mins. Then cut off the ends and cut in half, then sprinkled the scooped end with salt and pepper. Leave the skins on - what's potato skins without the skins? I used thick cut bacon and when wrapped some areas had three layers of bacon so it took awhile to cook, I think next time I'll use regular cut. I didn't do the asparagus at all but next time I'm going to try broccoli (sans bbq sauce - a classic in potato skins. Served with crock pot bbq ribs and grilled corn bread on football Sunday - yummy!

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  • on September 10, 2009

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    Folks, the potatoes are NOT PRECOOKED. I use raw potatoes. The key is to grill the potato (for color on both side, then cover the potatoes with aluminum foil so they basically steam themselves. Once the bacon is fully cooked, you can feel the potato, there should be some give to it and you will know it is done.

    Depending on the size of the potato, you will need to scoop out about 3/4 of the inside, leaving approximately 1/4 inch of potato at the bottom of the "cup".

    If you have any questions, please let me know. koslowskitchen@gmail.com

    Thanks for watching! :

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  • on September 07, 2009

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    I tried this recipe today, It was great. When I cooked mine I used a raw potato and left the skin on, it took longer, but had great flavor. when I flipped the potato over I paced it onto a piece of foil shaped into bowl and filled the hole with about a 1/2 tablespoon of butter, then covered with another piece of foil and put it off to the side of the gril away from direct heat, when it was tender I poured the melted butter out of the cavity onto the foil bowl I had created and then filled it with freshly grated cheddar and jack cheeses. Thats when I put the steaks on. The potato came out very tender and fluffy inside, served it with a dollop of sour cream and some fresh chives it was delicious. Definately do this one again.

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  • on September 07, 2009

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    Is the potato pre-cooked, and if so, is it boiled or baked?

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