Serious Eats: Recipes

Grilling: Potato Skins

[Photographs: Joshua Bousel]

20090211-grilled-potato-skins-small.jpgAfter four solid weeks of grilling up party foods, I thought I was done with that genre for a bit. That was until—at the bar the other night while we were collectively commiserating over the Knicks—it was revealed that the NBA All-Star game was on Valentine's.

My wife turned to me and said that's what she wants to do on Sunday.

"What, stay at home eat wings and potato skins while watching basketball? Seriously?" She affirmed. Not wanting to mess up our first Valentine's as a married couple, I made sure this is what she actually meant. Back came another solid "Yes."

So that's exactly what I have planned for this Sunday. I've been making this potato skins recipe from America's Test Kitchen for years. It always produces the best skins, hands down.

I don't why I never thought to grill them until now, but they're a perfect candidate. The heat of the grill cooks the whole potatoes quickly, which then gets scooped out, leaving just a layer of flesh and the skin that crisps when put back on the grill. Topped with the ubiquitous cheddar, bacon, scallions, and sour cream, there's nothing not to love here.

The skins crunch on first bite, then oozes some creamy innards, while packing all the flavors of toppings.

There's room for debate, but I contend the grill made these potato skins even better than normal, adding a very slight smokiness created by some stray butter or cheese that hit coals while the skins cooked.

I know I just made them, but I can't wait until Sunday to have them again. Oh yeah, and to be my wife, who's Valentine wish probably made my the happiest husband around.

Grilled Potato Skins

Adapted from The America's Test Kitchen Family Cookbook

About the author: Joshua Bousel blogs about grilling on his blog, The Meatwave, and appears weekly here on Serious Eats.

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