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Plank-Grilled Stuffed Potato Skins

  • Prep Time 20 min
  • Total Time 45 min
  • Serves: 4


  • 2 Russet potatoes (about 1 lb/500 g)
  • 1/3 cup light sour cream 75 mL
  • 1/4 tsp each salt and pepper 1 mL
  • 1/2 cup shredded Cheddar cheese 125 mL
  • 4 slices Sensations by Compliments Thick Centre Cut Dry-Cured Bacon,
    cooked and finely chopped
  • 2 tbsp finely chopped fresh chives, divided 30 mL
  • 1 Compliments Maple Grilling Plank, prepared according to package


  • Step 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".

  • Step 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.

Nutrition Facts

  • 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