Truly, I took them straight from a freezer bag into my plastic thawing box in the refrigerator and out to the grill. I brush them heavily with canola/olive oil and sprinkle with garlic salt and freshly ground pepper if desired. I spray a piece of foil to keep them from sticking and lay them cut side down on the foil. I wait about five minutes or so and allow them to develop into a golden brown.
Wait for it. Wait for it. Crispy, crunchy and hot (that’s why I use a piece of foil so they don’t burn over the direct flames).Once they’re nice and crispy I sprinkle plenty of shredded cheese, chives, bacon or whatever you have on hand.
Eat or devour them hot and some have to ketchup, I’m not going to say which male figures. And some like it with a dollop of sour cream. Just enjoy them either way:)
Grilled Potato Skins
- 1 dozen cooked potato skins (I use sliced tops from twice baked potatoes)
- garlic salt to taste
- freshly ground pepper, optional
- lots of shredded cheese (1-2 cups)
- chives, bacon, green onions, sour cream, ketchup , hot sauce, salsa (optional add-ons)
Generously brush both sides of potato with oil. Grill on a lightly oiled piece of foil, cut side first, flipping when crispy. Add cheese and favorite add-ons. Devour hot. You just put TGIF to shame.
By the way, if it’s too chilly to grill, I have an oven baked version here.
Do you make homemade potato skins?