Finished potato skins in a cast iron skillet.

Laurie’s Grilled Greek Potato Skins

Name: Laurie's Grilled Greek Potato Skins
Prep time: 20 min
Cook time: 70 min
Yield: 4 Servings
Cuisine: Fan Favorites
Ingredients: 4 4-inch Russet Potatoes (scrubbed and dried); 1/2 cup Olive Oil (approximately); 5 oz Feta (or fresh goat cheese); 1/3 cup Sun-dried Tomatoes in Olive Oil (chopped); 2 tbsp Fresh Oregano Leaves; 1/2 cup Kalamata Olives (pitted, chopped); Salt, to taste; Extra Virgin Olive Oil; Optional: 2 slices prosciutto (or cooked bacon, cut into small pieces); Additional Items:; Medium Bowl; Aluminum Foil; Basting Brush; Optional: Cast Iron Pan

Courtesy of: Laurie K.

Makes: 4 servings
Prep Time: 10 - 30 minutes
Cook Time: 60 - 80 minutes

Ingredients:

4-inch Russet Potatoes (scrubbed and dried)
Olive Oil (approximately)
Feta (or fresh goat cheese)
Sun-dried Tomatoes in Olive Oil (chopped)
Fresh Oregano Leaves
Kalamata Olives (pitted, chopped)
Salt, to taste
Extra Virgin Olive Oil
Optional: 2 slices prosciutto (or cooked bacon, cut into small pieces)

Additional Items:

• Medium Bowl
• Aluminum Foil
• Basting Brush
• Extra Virgin Olive Oil
• Optional: Cast Iron Pan

Directions:

Preheat the grill to 400°F or high.
Pierce each potato several times with a fork.
Wrap the potatoes with alumium foil place on grill and bake until a fork easily pierces the potatoes, about 50 minutes.
Do NOT turn off the grill.
Carefully, remove potatoes and remove aluminum foil and let cool until you can easily handle.
When potatoes have cooled enough to handle, slice each potato in half lengthwise. Scoop out the flesh with a spoon, leaving just a little bit of potato flesh in the skin.
Brush the inside and outside of potato skin generously with extra virgin olive oil and season both sides with salt.
In a medium bowl, mash together cheese, sun-dried tomatoes, oregano and olives (and prosciutto or bacon, if using). Set aside.
Place the potato halves skin-side up on a new piece of aluminum foil (or cast iron pan) directly on the cooking grates and grill until crispy, 12 to 15 minutes.
Open the grill and carefully fill potato skins with a scoop of the cheese mixture.
Bake 8 minutes with grill cover down until melted.
Remove and enjoy.