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grilled potato skins

Green Chile Bacon Potato Skins on the Grill

These green chile bacon potato skins will be a hit for any gathering
Course Appetizer
Cuisine American
Prep Time 1 hour 15 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings 4
Author Keegan


  • 4 Medium Russet Potatoes
  • 6 Slices Bacon
  • 1 4 oz Can Roasted Green Chiles
  • 6 oz Shredded Cheese Monterrey Jack, Cheddar, or other good melting cheese
  • 4 Tablespoons Butter
  • 8 Tablespoons Sour Cream
  • 2 Tablespoons Olive Oil
  • Coarse Salt & Pepper


  1. Heat oven to 425 degrees F
  2. Clean potatoes and stab them several times with a fork on all sides
  3. Bake potatoes directly on the rack for approximately 1 Hour or until soft. Rotate them every 20 minutes. It should feel almost a little empty behind the skin when you press on the potato skin with your finger.

  4. Saute the bacon until it gets a little crispy. Chop up or rip apart into small pieces.

  5. Cut the potatoes in half and remove the flesh of the potato.
  6. Flip skins over and brush with olive oil. Salt and Pepper the skin sides.  

  7. Place 1/2 Tablespoon of butter in each skin and then fill with cheese, green chile, and bacon.
  8. Heat grill up to 350 degrees and place the skins over low heat or indirect heat. Cook for 15 minutes.
  9. Finish the skins over high heat for 5-10 minutes to crisp up the skin.
  10. Remove from heat and top with sour cream for serving.