Loaded Potato Skins
On August 02, 2024
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Crispy and overflowing with smoky pulled pork, melty cheese, and rich sour cream, my Loaded Potato Skins are perfect for your next tailgate.
Loaded Potato Skins
This recipe for Loaded Potato Skins is about to become your new game day go-to. We’re talking crispy, savory potato skins filled beyond the brim with smoky pulled pork and gooey melted cheese, then topped with a dollop of rich sour cream and sliced green onions. With a little flavor kick from my sauces and rubs, each bite is loaded with contrasting tastes and textures your mouth might not be ready to handle. The best part is, these crowdpleasers are super easy to make.
Whether you’re looking to steal the show at the next tailgate, or you just want a ridiculously delicious and filling snack, my Loaded Potato Skins made on the grill are a surefire hit. Let’s get started.
The Best Potatoes for Loaded Skins
The key to these potato skins is in the name: the skins. You want a large potato with plenty of skin to grill for a nice, crispy bite. For that reason, I love using russet potatoes. They’re large, which provides plenty of skin for that coveted, crisp exterior. Also, their size provides plenty of room for filling once scooped out. Ultimately, the best potato is the kind you enjoy and will eat.
Once you’ve committed to a potato, you’ll then bake them before filling. Give your potatoes a thin coating of olive oil and sprinkle with salt before grilling or baking them. After that, you’ll cut them in half and scoop out the insides. Because this recipe doesn’t use the insides you scoop, you can save them to make some yummy Garlic Mashed Potatoes.
Loaded Filling Ingredients
While a crispy exterior is what potato skins are known for, the fillings you choose will set yours apart from the rest. Here’s what I use to load up my potato skins:
- 2 Tablespoons salted butter (melted)
- 2 teaspoons Hey Grill Hey Beef Rub
- 1 cup pulled pork or crumbled bacon
- ½ cup Hey Grill Hey Whiskey Peach BBQ Sauce
- 1 cup cheddar cheese (shredded)
- 3 green onions (sliced)
I use leftover pulled pork with my Whiskey Peach sauce for my potato skins. If you decide to go this route, you’ll want to reheat your sauced up pulled pork before adding it. You can use any BBQ sauce you like for this step, and you can also use crumbled bacon in place of the pork. Trust me, though, you want the pulled pork. The sweetness from the pork and sauce is a delicious contrast to the salty potatoes.
How to Make Loaded Potato Skins on the Grill
You’re just a few simple steps away from these incredible Loaded Potato Skins. Follow this guide and get ready for the bite of a lifetime:
- Preheat. Set your grill to 400 degrees F. I make mine on my charcoal grill, but you can make them on any standard grill, or in your oven. You want to pierce the potatoes several times with a fork. Then, coat them with some olive oil to help crisp the skin, and sprinkle with some salt to bring out all the tasty tater flavor.
- Half and mix. Once your potatoes are baked, cut them in half with a sharp knife. Scrape out the insides into a large bowl and use them for mashed potatoes or as an addition to your favorite soup. Then, place your hollowed skins on a baking sheet.
- Butter and broil. At this point, you want to crank your grill up to high heat, or set your oven to broil. Give your skins a brush of melted butter and season with my Signature Beef Rub. You’re looking for the insides of your potato skins to be a nice, golden brown, which should take 3-5 minutes.
- Fill. Once your skins are nice and crispy, pull them and add your warmed and sauced pulled pork or crumbled bacon. Top with some shredded cheddar cheese for a yummy, melty binder, and return to your heat for another 3-5 minutes. When the cheese is bubbling, it’s time to pull your skins.
- Cool and top. After you pull your skins, you want to let them cool for about 5 minutes. This will not only help your sour cream from melting, but also save you from burning your mouth. You want your tastebuds fully operational for this experience. After that, it’s time to enjoy.
Storing and Reheating
You’re not going to have leftovers, but for the sake of argument, here’s how you would store them. Place your leftover potato skins in an airtight container or gallon zip top bag, then store in your refrigerator. These killer appetizers will stay fresh up to 4 days stored this way. If you are planning on leftovers, wait to add the sour cream and green onions with each serving. This will make reheating much easier.
When you’re ready to finish your leftovers, set your grill or your oven for medium heat and then bring your potato skins to temp. At that point, add some fresh sour cream and onions and enjoy them all over again.
Can I Prep My potato skins Ahead of Time?
You can absolutely make this recipe ahead of time. If you know you’ll be pressed for time, or just want to plan ahead, then bake and scoop out your potatoes. If you’re planning on the pulled pork option (which, why wouldn’t you?), then store your hollowed potato skins in an airtight container and place in your refrigerator. When you’re ready to finish grilling them, add your warmed pork and cheese, and you’re ready to go. If you’re going with crumbled bacon, you can add the cheese and bacon before refrigerating.
If you plan on freezing your potato skins, then you’ll also want to stop before filling them. Place your baked and hollowed skins in a gallon zip top bag, then place them in your freezer. After thawing, add your pork and cheese, and you’re ready to finish them off. In either case, remember to wait until your skins are done cooking before adding the sour cream and green onions.
More Potato Recipes
Once you sink your teeth into these crispy, salty Loaded Potato Skins, you’ll be making them all the time. When you’re ready for a little tater variety, jump onto the Hey Grill Hey app to see everything I’ve got in store. For now, here are few of my favorites to try next:
Loaded Potato Skins Recipe
Fill up on this easy Loaded Potato Skins recipe, then tell me all about your favorite fillings in the comment section below. Feel free to give it a 5-star rating if you loved making these potato skins, and remember to check out The Grill Squad if you want to master some serious meats to serve as your main course.
Be sure you follow @heygrillhey on Instagram, Facebook, and YouTube, for all the latest tips, tricks, and behind-the-scenes-fun.
Loaded Potato Skins
Ingredients
- 8 baked potatoes washed
- 2 Tablespoons olive oil
- 2 teaspoons Kosher salt
Filling
- 1 cup salted butter melted
- 2 teaspoons Hey Grill Hey Beef Rub
- q cup crumbled bacon or pulled pork
- 1 cup cheddar cheese shredded
- 2 green onions sliced
Instructions
- Preheat. Set your grill or oven to 400 degrees F. Pierce the potatoes several times with a fork and place them on a baking sheet. Coat the potatoes in a thin layer of olive oil and season on all sides with salt. Bake for 40 minutes and remove to cool slightly.
- Half and mix. Slice the potatoes in half and use a spoon to scoop a majority of the insides of the potatoes into a large bowl. Set the scraped potato halves on the baking sheet, cut side up.
- Butter and broil. Increase the heat on your grill to high or turn your oven to broil. Brush the potatoes with the melted butter and season with a light dusting of Beef Rub. Return the sheet pan to the grill or oven and cook until golden brown and crispy, about 3-5 minutes.
- Fill. Add crumbled bacon or pulled pork and the shredded cheddar cheese to the potato skins. Return again to the grill or oven and cook until the cheese is melted and bubbling, about 3-5 minutes.
- Cool and top. Allow to cool for 5 minutes before adding desired toppings like BBQ sauce, sour cream, and green onions. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
