South of the Border Potato Skins

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READY IN: 40mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Scrub potatoes, cut in half lengthwise.
  • In a small bowl combine oil, garlic and red pepper. Brush cut surfaces of potatoes with oil mixture.
  • On a charcoal grill, grill potatoes cut side down over open grill for 20 to 25 minutes, or until tender; turning once half way through. For gas grill cook over medium heat cut side down on rack and cover closed.
  • Carefully scoop out the insides of each potato half, leaving 1/2 to 1/4 inch shell. Brush remainder of oil on potato shells, sprinkle with cheese and return potatoes to grill cut side up for 5 to 7 minutes more or until cheese is melted. Serve with avocado dip, salsa and sour cream.
  • Can also top with bacon bits and parsley.
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