Buttery Grilled Garlic Potato Skins
Buttery Grilled Garlic Potato Skins

Buttery Grilled Garlic Potato Skins

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August 14, 2016

These Grilled Garlic Potato Skins are brushed with butter and stuffed with roasted garlic and tangy sour cream. Cook them on any grill or in the oven.

  • Yields: 6 servings


3 potatoes (already baked)

3 cloves roasted garlic

1 stick (1/2 cup) butter, divided

1 8-ounce container sour cream, divided

1/2 cup chicken broth

1 teaspoon kosher salt

1 1/3 cup shredded triple cheddar cheese

4 slices cooked bacon, crumbled

salt and pepper


1Heat the grill to 375F degrees with indirect heat.

2Cut the baked potatoes in half. Using a spoon, scoop out the cooked potato, leaving about 1/8" of potato around the edges and bottom.

3In a stand mixer (or in a bowl with a hand mixer), blend the insides of the potatoes, roasted garlic, 1/4 cup softened butter, 1/2 cup sour cream, chicken broth and salt. Add in 1 cup cheese and cooked bacon. Blend, until combined.

4Melt the remaining 1/4 cup butter. Brush a little more than half of butter on the insides and outsides of the potato skins. Sprinkle the insides and outsides with salt and pepper.

5Spoon the potato mixture evenly into each skin. Brush the tops with the remaining melted butter. Top each with the remaining 1/3 cup of cheese. Place in the heated grill over indirect heat.

6Grill until warmed through, rotating occasionally.

7Remove from the grill. Add a dollop of the remaining sour cream.


You can roast your own garlic by drizzling a head of garlic with olive oil, wrapping it with foil and baking it in the oven at 400 degrees for 30-35 minutes. You can also find already-roasted garlic cloves in grocery salad or olive bars. As an alternative, you can use 3/4 teaspoon garlic powder.

Don’t overbeat the potato mixture or it could get gummy. You just want to mix it enough so the ingredients blend together.

You can also bake these in a 375-degree oven.


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About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I'll serve you up a meal you won't forget.