Wednesday, May 22, 2013

Grilled Potato Skins

-2 medium potatoes
-1 1/2 tsp. butter, melted
-2 Tbsp. picante sauce
-1/4 cup shredded cheddar cheese
-1 Tbsp. real bacon bits
-1/4 cup chopped tomato
-2 Tbsp. finely chopped onion

Ingredients for Topping:
-3 Tbsp. mayonnaise
-2 Tbsp. sour cream
-1 Tbsp. prepared ranch salad dressing
-1 1/2 tsp. real bacon bits
-1/4 tsp. garlic powder

1.  Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. on the potato skins. Place skins on a microwave-safe plate.
2.  Microwave, uncovered, on high for 8 to 10 minutes or until tender. Brush butter over shells; top with picante sauce, cheese and bacon bits.
3.  Grill potatoes, skin side down, uncovered, over medium heat for 4 to 6 minutes or until lightly browned.
4.  Cover and grill 2 to 3 minutes longer or until cheese is melted. Sprinkle with tomato and onion.
5.  In a small bowl, combine topping ingredients. Serve with potato skins.

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