from The Big Book of Barbecue on Your Pellet Grill
BBQ Potato Skins are a delicious and hearty appetizer that combines the savory flavors of tender BBQ meat with the crispy texture of potato skins. The potato skins are cooked until they are crispy on the outside and tender on the inside, then filled with a generous portion of juicy meat. The potato skins are topped with melted cheese, drizzled with BBQ sauce and sour cream and finished off with diced bacon and green onion. The result is a savory and indulgent dish that is perfect for game day,for gathering with friends and family or as a snack for movie night. BBQ Potato Skins are versatile and can be customized to suit different tastes and preferences.
Servings: 4–6
Pellets: Cherry, Apple, Pecan, Oak or Maple
Ingredients
4 medium russet potatoes
1 tbsp (15 ml) vegetable oil
Kosher salt, to taste
4 slices bacon
2 tbsp (30 ml) melted unsalted butter
1 tbsp (10 g) your favorite BBQ rub, divided (I used Pit Boss Kansas City BBQ Rub)
2–3 cups (480–720 g) cooked pulled pork, chicken or brisket
Your favorite BBQ sauce, as needed (I used Pit Boss Sweet Heat BBQ Sauce)
1 cup (113 g) shredded cheddar cheese
½ cup (115 g) sour cream, for topping
¼ cup (24 g) chopped green onion, for topping
Preheat your pellet grill to 375°F (191°C)
Instructions
Wash and thoroughly dry the potatoes. Using a fork or the tip of a sharp knife, pierce the skin of the potatoes in several places all over. This allows the steam to escape and prevents the potatoes from bursting. Rub the vegetable oil all over the potatoes and sprinkle with kosher salt.
Place the potatoes on the grill and cook for 60 to 90 minutes until fork-tender, or until the thickest part of the potatoes reaches an internal temperature between 205 and 210°F (96 and 99°C). Remove the potatoes from the grill and place them on a wire rack to cool for 10 to 15 minutes.
In the last 20 minutes of the potatoes’ cooking time, line a baking sheet with parchment paper, and arrange the bacon slices in a single layer on the parchment. Place the baking sheet on the grill and cook the bacon for 20 minutes—flipping them over after 10 minutes—or cook until the bacon is crispy to your liking. Remove the baking sheet from the grill, and let the bacon cool for 10 minutes before dicing. Set aside.
Increase the temperature of the grill to 400°F (204°C). Line another baking sheet with parchment paper.
Once the potatoes are cool enough to handle, place them on a cutting board, and slice each one in half lengthwise. Using a metal spoon, scoop out the flesh from the potatoes, leaving about a ¼-inch (6-mm) rim of potato flesh. Reserve the potato flesh for another use, such as mashed potatoes.
In a small bowl, combine the melted butter and BBQ rub. Brush each potato skin with the butter mixture on the inside and outside. Place the potato skins on the lined baking sheet and place the baking sheet on the grill. Cook the potato skins until they are golden brown, 15 to 20 minutes.
Meanwhile, in a medium bowl, toss your preferred protein with as much BBQ sauce as needed and set aside.
Remove the baking sheet from the grill and fill each potato skin with about ¼ cup (weight will vary) of protein. Top the meat with the shredded cheddar cheese and place the baking sheet back on the grill for about 10 minutes, or until the cheese has melted to your liking.
Remove the baking sheet from the grill and drizzle the potato skins with BBQ sauce and sour cream. Then, top the potato skins with the diced bacon and green onion. Serve warm.
Nada’s Tips & Tricks: I like making variations of this as a side to a nice steak or fancy it up for a vegetarian main. Have fun with it!
Reprinted with permission from The Big Book of Barbecue on Your Pellet Grill by Paula Stachyra. Page Street Publishing Co. 2024. Photo credit: Paula Stachyra. https://www.instagram.com/queenofthegrill/
