Ingredients
-
2
-
3
-
1 - 2
-
1/2
-
1/2
-
1/8
-
1
-
3
-
2
-
-
-
-
-
-
Directions
Grilled Potato Skins, These are excellent potato skins and could go as an appetizer or serve with a meal The cooking time was right on Crisp on the outside and nice texture on the inside We loved the rosemary in this Altered a little from the original TOH recipe , These are so tasty and so easy to make I like playing around with the recipe for different flavor ideas Sure to be a big hit at any gathering Going to have to try the indoor cooking methods others have shared as well , I microwaved the potatoes whole and then cut them We really enjoyed them, I skipped the bacon because I did’t have any but we loved them Simple and great side with grilled flank steak or chicken
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Steps
|
1
Done
|
Cut Each Potato Lengthwise Into Four Wedges. |
|
2
Done
|
Cut Away the White Portion, Leaving 1/4 Inches on the Potato Skins. |
|
3
Done
|
Place Skins on a Microwave-Safe Plate. |
|
4
Done
|
Microwave, Uncovered, on High For 8-10 Minutes or Until Tender. |
|
5
Done
|
Combine the Butter, Rosemary, Garlic Powder, Salt and Pepper. |
|
6
Done
|
Brush Over Both Sides of Potato Skins. |
|
7
Done
|
Grill Potatoes, Skin Side Up, Uncovered, Over Direct Medium Heat For 2-3 Minutes or Until Lightly Browned. |
|
8
Done
|
Turn Potatoes and Position Over Indirect Heat. |
|
9
Done
|
Grill 2 Minutes Longer. |
|
10
Done
|
Top With Cheese. |
|
11
Done
|
Cover and Grill 2-3 Minutes Longer or Until Cheese Is Melted. |
|
12
Done
|
Sprinkle With Bacon and Onions. |
|
13
Done
|
Serve With Sour Cream. |
