Too hot to cook indoors? Make these Fully Loaded Grilled BBQ Pork Potato Skins tonight!
Fun enough for an appetizer yet hearty enough for a main dish, this delicious recipe is cooked straight on the grill and is perfect for all of your summer time entertaining!
I always consider it a sign of success when the gas for the grill runs out before we even hit mid-summer. That means I’ve been making some pretty awesome and delicious food for my family.
It gets pretty hot here in Sacramento, like, WAY HOT. There are days when the thought of cooking inside the house literally makes me cringe. And wilt. And start sweating. I try to avoid all cooking and baking when it gets over 100. #imsmartlikethat
There’s not much I won’t throw on the grill, potatoes included. I love a good baked potato but I absolutely ADORE a potato skin. Especially stuffed with the awesomeness I’ve got here for you today. The potatoes are first “baked” on the grill. Depending on the size of your potatoes and the temperature of your grill, this can take anywhere between 30 and 45 minutes.
I went with medium size russet potatoes for these potato skins turning them from an appetizer to a hearty main dish.
I cooked the bbq pork right alongside the potatoes on the grill. I used mouthwatering Byron’s Pork BBQ to stuff these potatoes to the brim and then topped them with shredded cheese (I used a Mexican blend I had on hand).
Threw them back on the grill for a few more minutes until the cheese was melted.
Next comes the topping, sour cream, bacon and green onions. A hearty, insanely delicious meal straight from the grill and perfect for all of your summer time entertaining!
Best of all, it’s all done outside, right on your grill!
- 8 russet potatoes
- 4 lbs Byron's Pork BBQ (may not need all of it)
- 8 tbsp olive oil
- 4 tsp kosher salt
- 8 oz shredded cheese (I used a Mexican blend)
- 4 oz sour cream
- 4 slices of bacon, cooked and crumbled
- 2 green onions, thinly sliced
- Preheat your grill to medium-high heat, between 350F and 400F.
- Scrub the potatoes until clean and pierce several times with a fork.
- Completely dry the potatoes.
- Drizzle on olive oil and sprinkle with kosher salt. Rub into the skin of the potato and wrap with foil. Repeat with remaining potatoes.
- Place the potatoes on the grill over indirect heat and cook for 30 - 45 minutes or until flesh is tender but still firm.
- Meanwhile, follow the directions on the Bryon's Pork BBQ package to heat on the grill. I had the pork on one side and the potatoes on the other.
- When the potatoes have finished cooking, remove from the grill, unwrap and let cool for 10 minutes or until cool enough to handle.
- Slice lengthwise in half and scoop out the insides leaving a solid shell.
- Brush the potato halves with olive oil and place back on the grill over direct heat, flesh side down for 3-5 minutes until grill marks are present.
- Fill the potato skins with bbq pork and top with shredded cheese.
- Return the potato skins back to the grill and cook until cheese has melted.
- Top with sour cream, bacon, and green onions.
- Serve immediately.
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Disclosure: I am so excited to be partnering with Byron’s Pork BBQ as a brand ambassador so that I can bring you amazing recipes like this one! Thank you for supporting the brands that make Mom On Timeout possible!