Ready in 45 minutes

Plank-Grilled Stuffed Potato Skins

  • 20 min
  • 45 min
  • Serves: 4

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Russet potatoes (about 1 lb/500 g)
light sour cream 75 mL
each salt and pepper 1 mL
shredded Cheddar cheese 125 mL
Sensations by Compliments Thick Centre Cut Dry-Cured Bacon,
cooked and finely chopped
finely chopped fresh chives, divided 30 mL
Compliments Maple Grilling Plank, prepared according to package

Nutrition Description Per serving (1/4 of the recipe):
Calories 240
Fat 10 g
Saturated Fat 4.5 g
Carbs 27 g
Sugar 3 g
Protein 11 g
Cholesterol 30 mg
Fibre 3 g
Sodium 460 mg


  1. Preheat grill to medium-high. Wash and scrub potatoes; prick all over with fork. Microwave on high, turning once, 8 to 10 min. until potatoes can be easily pierced with a fork. When cool enough to handle, cut each potato in half lengthwise. Scoop flesh into bowl, leaving 1/2-in./1-cm thick potato "shells".
  2. Mash the scooped-out potato flesh with sour cream, salt and pepper. Stir 1/4 cup (60 mL) cheese, bacon and 4 tsp (20 mL) chives. Fill potato skins. Top with remaining cheese. Arrange on plank and place on grill. Close lid and cook 12 to 15 min.; or until cheese melts and potato is heated through. Garnish with remaining chives to serve.

For a vegetarian option, omit the bacon and stir in sautéed onions and mushrooms.

Substitute plain Greek yogourt for the sour cream.

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