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PLANK GRILLED POTATO SKINS

ORIGINALLY POSTED ON NAPOLEON BY ANDREA ALDEN

Originally making their way onto the blog in April of 2011, these Plank Grilled Potato Skins, made a great snack for when you’re watching the big game, like the Stanley Cup Playoffs, or… Game of Thrones. Think of these Plank Grilled Potato Skins like Irish Nachos; filled with all of the good stuff! Needless to say, we polished them off pretty quick. Make a little extra Alabama White Barbecue Sauce, that stuff is flippin’ good for dipping and drizzling! Once the potatoes are sliced and on the grill for crisping up, things will move fast. Make sure to have everything for topping them ready beforehand.

PREP TIME

20 Mins

COOK TIME

60 Mins

FEEDS

8

DIFFICULTY

Easy

INGREDIENTS

For The Recipe:
1 or 2Untreated Napoleon® 12-inch cedar planks, soaked overnight
6
Baking potatoes
1/4 Cup
Oil (olive oil, garlic infused oil, or melted butter)
1/4 CupTraeger Prime Rib Rub
1 CupAlabama White Barbecue Sauce (or your favorite BBQ sauce)
8 SlicesBacon, diced, fried crisp, and wrapped in paper towel
1/2 Cup
Shredded old orange cheddar cheese
3-4Green onions, chopped

DIRECTIONS

  • Boil or bake potatoes until tender. If baking, place them onto the warming rack of your grill and bake at 400°F for 1 hour. When you remove the potatoes from the grill, use an oven mitt or Napoleon’s PRO Heat Resistant Gloves to hold the potatoes while you cut them in half lengthwise (along the thin edge) and scoop out flesh (reserve it for another use like one of these recipes), leaving a ¼- to ½-inch shell. A grapefruit spoon is really handy for this.
  • Preheat your grill to medium-high, about 450ºF.
  • Cut each potato shell lengthwise into wedges you can get 2 to 5 depending on the size of the potato. Brush both sides of each wedge with your favorite oil or butter. Sprinkle all over with Memphis Rib Rub.
  • Place potato skins on the pre-soaked planks and set the planks on the grill over direct heat. Close the lid and grill-roast for 10 to 12 minutes. Have a spray bottle of water handy in case plank catches fire.
  • Open grill and generously brush wedges with the Alabama White Barbecue Sauce. Sprinkle with bacon and then with the cheese.
  • Close the lid and grill a further 3 to 5 minutes, or until the cheese has melted and browned a bit and the edges of the potato skins are crispy.
  • Remove from the grill and garnish with the chopped green onions. Serve immediately right from the plank (unless the plank is too burned) with more Alabama White Barbecue Sauce on the side for dipping.

If you are a goober, like me, and totally forgot to get planks for this recipe, don’t worry. The Napoleon PRO Stainless Steel Topper works great instead of cedar planks. These Plank Grilled Potato Skins disappeared pretty fast. Grab ‘em while you can, or double the recipe. Either way, you are going to love this easy appetizer. What’s your favorite thing to serve when watching a big game or your favorite show?

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