Grilled BBQ Potato Skins

Name: Grilled BBQ Potato Skins
Prep time: 30 min
Cook time: 1 min
Total time: 31 min
Yield: 6 serving(s)
Ingredients: 3 russet potatoes, scrubbed; 4 slices bacon, cooked and crumbled; 2 tablespoons butter, melted; 1 garlic clove, minced; 3/4 cup cheddar cheese; 1/2 cup barbecue sauce, warm; 1/2 lb pulled pork; sour cream, for topping; 2 tablespoons chives, fresh and chopped

Submitted by DailyInspiration

"Recipe from Food Network - The Neelys. Sounds like a winner for game day or anytime you are in the mood for BBQ and potatoes. The recipe for the pulled pork is probably out there on Food Network; however, it might be just as easy to stop by the local BBQ restaurant and pickup some chopped beef or pulled pork if they have it. Any bbq'd meat would do for this delicious dish."

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photo by alenafoodphoto

Ready In:: 31mins
Ingredients:: 9
Serves:: 6

ingredients

3 russet potatoes, scrubbed
4 slices bacon, cooked and crumbled
2 tablespoons butter, melted
1 garlic clove, minced
³⁄₄ cup cheddar cheese
¹⁄₂ cup barbecue sauce, warm
¹⁄₂ lb pulled pork
sour cream, for topping
2 tablespoons chives, fresh and chopped

directions

Preheat the oven to 350 degrees. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Bake 4 strips of bacon on a small sheet pan in the oven for 15 minutes. Crumble bacon when it has cooled.
Preheat grill to medium heat. Cut potatoes in half lengthwise, and spoon out the flesh, leaving a half-inch shell. Melt the butter in a saucepan and add minced garlic. Brush potato shells with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on grill and cook until crisp about 4-4 1/2 minutes on each side and remove from grill. Divide the cheese, bbq sauce, and pulled pork among the potatoes. Top potatoes with sour cream, crumbled bacon and chives for garnish.
Note: use potato flesh for potato pancakes the next day.

Questions & Replies

How did you bake your potatoes ? straight on the rack, wrapped in tin foil, etc? Mine were very fragile and fell apart a little on the grill. Help?

Cindy L.

Reviews

I'll give these 5 stars right now. I'm going to do these tomorrow. I'll rub a heavy coat of bacon grease all over the potatoes and coat them with Cowtown Sweet Spot rub, then put them on my drum smoker at 350° with hickory for smoke. When done I'll make them per the recipe. I keep pulled pork vacuum sealed in the freezer for just such opportunities. I'll also try some with a mustard based pulled pork drench sauce I make. Thanks Neelys!

peculiarmike
I love potato skins, and BBQ sauce/meat go really well with potatoes, so this was made for me. The only thing I would change next time is to use a little less BBQ sauce. The potatoes' crispness was very good in these. We prepared the full recipe for a (filling and satisfying) meal for 3. Thank you!

Maito
Delicious! This is a meal in itself...but I served it as a side...loved all the flavors...I used recipe #509055 for my pulled pork...and omitted the bbq sauce because the pulled pork had plenty in it...this is over the top for a potato skin...thanks for posting the recipe...=)

teresas
I made these for lunch today. Talk about taking your basic, appetizer potato skins to a whole new level. This is more than a meal in itself. I followed the directions almost exactly. I already had some shredded BBQ pork in my freezer from the last time I made a pork shoulder, so I thawed that out and heated it a bit in the microwave with a dab more BBQ sauce (homemade). I brushed the skins as directed, but it was just too cold today to go out and fire up the grill. Instead, I placed the skins under the broiler for a few minutes on each side. Then I added the pork, cheese and bacon bits. I popped them back under the broiler for a minute or so to melt the cheese. I finished them off with a dollop of sour cream and some thinly sliced scallions. Yum! I think when I make my next pork roast (at Christmas), I will save some left-overs to make these again. Next time I will opt to make them for dinner, not lunch... they are VERY filling! Thanks for posting. (Made for PRMR).

rosie316
So Good! I didn't use the pulled pork because I wanted them as a side for steak's. Everything else went in though and we were happy little munchers. To be sure I will make this again but with the pork to make it a main. Thanks for a great recipe Nancy.

Annacia