Grilled Potato Skins with Horseradish Sour Cream

I made these potato skins and served them up as a side with some grilled burgers. I'm a big fan of loaded potatoes, but this time I scaled back a bit to keep it lighter.


Get creative with the toppings, but don't skip the tomatoes. They add a great contrast.

Makes: 4 servings
Prep time: 15 minutes
Cook time: 1 hour 30 minutes
Printable Recipe

Ingredients:

• 2 large russet potatoes, cleaned
• 4 T butter, melted
• 1 cup shredded sharp cheddar (I used Tillamook)
• 6 slices bacon
• 1 cup sour cream
• 2 T prepared horseradish
• 3 T green onions, sliced
• 1/2 cup tomato, chopped

1. Preheat oven to 350 F. Bake potatoes for 1 hour or until fork-tender. Allow to cool and cut into halves. Scoop out the pulp.

2. Cook bacon in a skillet. Drain and crumble.

3. Preheat grill over medium-high heat.

4. Brush the potatoes with butter and season. Place on grill and cook until crisp, about 8 minutes, flipping once. Top potatoes with cheese and bacon and place back on grill for 2 more minutes.

5. Combine sour cream and horseradish in a small bowl.

6. Serve potatoes topped with green onions, tomatoes, and the horseradish sour cream mixture.