Nothing beats a perfectly crisp potato skin packed with melty cheese and smokey bacon and coated in zesty sour cream.
It’s typical American bar cuisine and the ideal snack for your next tailgate or BBQ.
These smoked potato skins are grilled to provide an additional layer of taste, resulting in wonderfully crispy potato skin that will blow your mind.
Contents
- What type of potatoes to use
- How to make Loaded Smoked Potato Skins
- Looking for more tailgate ideas
- FAQs
- Should you soak potatoes before smoking?
- How long should you smoke potatoes for?
- What goes with loaded potato skins?
- Can you make loaded potato skins ahead of time?
- How long does it take to smoke potatoes at 225?
- Should I poke holes in potatoes before smoking?
- Do you wrap potatoes when you smoke them?
- Do you wrap potatoes when smoking?
- What is the best wood for smoking potatoes?
- Can you eat the skin of a loaded potato?
What type of potatoes to use
The Russet potato is ideal for storing potato skins. The thick shell helps them to crisp up properly, and the bigger size provides for plenty of stuffing area for the cheese and bacon.
This dish might also be made using Yukon Gold. The skin isn’t as thick, but they’re perfect for a bite-sized version.
How to make Loaded Smoked Potato Skins
1. Prep and grill
Lay down a layer of foil for each potato, then coat in olive oil and season.
I used the PS Seasoning BBQ General SPG seasoning for this meal. It’s a well-balanced combination of salt, pepper, and garlic that’s ideal for a baked potato.
You may create your own seasoning by blending 1 tablespoon kosher salt, 1 tablespoon black pepper, and 1 tablespoon garlic powder.
Once seasoned wrap tightly in the foil.
Preheat the grill to 400 degrees Fahrenheit and set the wrapped potatoes directly on the grates.
I used my Napoleon Freestyle 425 for this dish. It’s a gas grill that makes preparing dishes a snap, but if you prefer, you can use a charcoal or electric grill instead.
You’ll cook them for around 45 minutes, or until they’re fork tender.
2. Cook the bacon
While your potatoes are frying, cook your bacon in a pan. For this recipe, I chose thick-cut bacon since it produces larger crumbles and more bacon taste in each mouthful (and who doesn’t love bacon?!)
When your bacon is done, take a knife and roughly slice it into pieces.
3. Pre-fill prep
Allow your potatoes to cool for 10 to 15 minutes after cooking so they don’t break apart when you chop them and are simpler to handle.
When the potatoes have cooled, cut them lengthwise down the center and scoop out the insides with a spoon. The interior of your potato skin should be lined with around of potato.
Lay out your potato skins and season the insides with salt and pepper.
You may also use your favorite beef or chicken rub, and if you want to create your own rubs, have a look at these 10 BBQ Dry Rubs You Can create at Home.
Try our Pastrami and cheese croquette recipe if you’re wondering what to do with that leftover potato.
4. The filling
Now that your potato skins have been seasoned, it’s time to stuff them with cheese. For this dish, I prefer to use a combination of thick-cut medium cheddar cheese.
Fill each potato skin generously with grated cheddar, then top with crumbled bacon.
5. Back to the grill
Return the potato skins to the grill for another 10 to 15 minutes, or until the cheese is melted and beginning to turn golden brown around the edges.
Pull them off, and they’re ready to serve right away.
6. Serve and enjoy
Place the potato skins on a serving platter and sprinkle with chopped green onions. My potato skins are best served with sour cream for dipping.
Looking for more tailgate ideas
- Bacon wrapped cheese stuffed brats
- Smoked stuffed pepper poppers
- Mexican grilled corn
- Cranberry walnut pasta salad
