Potato Skins

[MacEggs]

I will be making these more and more as they are delicious!! 

Here is my go-to set-up lately.  Ribs on the Performer, and the 18" will run hotter on this occasion.




I prefer to go with Russet potatoes, as the skin is a little thicker.
A light coating of EVOO, then Kosher salt sprinkled all over.






They come off after a probe will go in with ease.  Then prep them.












Back on for about 30 minutes.








These are easy to do, and a great snack for mid-afternoon before diving into ribs for supper.

[MrHoss]

Damn those look good. Got some taters, bacon and cheese on hand.....now I am inspired. How are you liking the Frank's Rub? Saw it at Costco and was wondering about it.

[mattmountz94]

They look great! I make them the same way except once I gut them I brush melted butter on both sides then back onto the grill for a few minutes per side with no toppings to really crisp them up then add the toppings.. Delish

[JDD]

Those look good. I will have to add them to the menu for tonight, thank you.

[Big Dawg]

Very nice.  Will have to try this one soon ! ! !





BD

[weldboy]

Looks great, I will have to give these a go.


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[Danny C]

I do mine with some sour cream on top

[MacEggs]

Thanks for looking, guys!

I do mine with some sour cream on top

Oh ya, you betcha.  I had some SC on hand for when they came off for consumption.  YMMV.  Helps cool them a touch.

[SixZeroFour]

Those look really REALLY good Mac - wishing I had some right now!

[austin87]

YES!!! See that beautiful crispy, smokey, salty skin?!?! THAT is why you don't foil taters!!!

[addicted-to-smoke]

YES!!! See that beautiful crispy, smokey, salty skin?!?! THAT is why you don't foil taters!!!

Yep. Foil 'em and all you really have are eaters treating them like mashed potatoes; the skin gets ignored and rightly so. Legions of restaurants that serve baked potatoes are guilty of helping propagate this travesty. A travesty, I say!