Grilled Potato Skins with Provolone Recipe

This Grilled Potato Skins with Provolone recipe is the ultimate comfort food for barbecue lovers. Featured on Maddie and Kiki’s BBQ Barn Season 2, these crispy potato skins are grilled until golden, then loaded with melted provolone and cheddar cheese, smoky bacon, fresh scallions, cool sour cream, and homemade pico de gallo for a delicious combination of textures and flavors.

The Inspiration

Potato skins have long been a popular appetizer in pubs, sports bars, and family restaurants thanks to their satisfying combination of crispy potatoes, melted cheese, and savory toppings. Traditionally baked, they become even more flavorful when cooked on the barbecue, where the smoky heat adds another layer of depth.

On Maddie and Kiki’s BBQ Barn Season 2, Maddie and Kiki Longo showcase how everyday comfort foods can be elevated with barbecue cooking techniques. By roasting whole russet potatoes over indirect heat before finishing them directly on the grill, the potatoes develop crisp skins while remaining fluffy inside.

A blend of provolone and orange cheddar creates the perfect balance of creamy meltability and sharp flavor, while bacon adds a rich smoky bite. Instead of relying only on sour cream, this recipe also features a homemade pico de gallo made with ripe tomatoes, onions, jalapeños, cilantro, and fresh lime juice. The fresh salsa adds brightness and acidity that balances the richness of the cheese and bacon.

Ingredients

For the potato skins

• 4 Large russet potatoes washed skin on
• 2 tbsp olive oil plus 2 tbsp olive oil, divided
• 3 cups of mixed grated cheese, provolone and orange cheddar
• 1 cup cooked bacon, drained and crumbled (not too crispy)
• ½ cup scallions, chopped
• ½ cup sour cream
• Salt and pepper, to taste

For the pico de gallo

• 4 medium sized vine tomatoes, finely chopped
• 1 small yellow onion, finely chopped
• 2 jalapeños, seeded and finely chopped
• 2 tbsp cilantro, finely chopped
• Juice of 1 lime
• 2 tbsp olive oil
• Salt, to taste

Method

• Preheat barbeque to 325F medium.
• Leave 2 burners on and one burner off.
• Oil the grill to prevent sticking.
• Rub potatoes with 2 tablespoons of the olive oil and prick all over with a fork.
• Place potatoes over indirect heat for 40-50 minutes or until the potatoes are fully cooked.
• Remove from the grill and cool.
• Meanwhile, make the pico de gallo.
• Place chopped tomatoes in a sieve to let the excess juices drip out.
• Do this for 5 minutes.
• Place tomatoes, onion, jalapeno, cilantro lime juice, olive oil and salt in a bowl and mix together.
• Using a sharp serrated knife, slice the potatoes in half lengthwise.
• Using a spoon, scoop out the insides leaving a ½ inch boarder of potato on the skin.
• Season with salt and pepper and drizzle with remaining oil.
• Sprinkle the cheese and bacon equally among the potatoes.
• Preheat barbeque to medium high heat 375F.
• Oil grill to prevent sticking.
• Place potato skins cheese side up on the grill.
• Close the lid and allow potatoes to cook for 7-8 minutes or until the cheese is bubbling and the skin is crispy.
• Remove from barbeque.
• Top with scallions, sour cream and pico de gallo.

Serving Suggestions

These Grilled Potato Skins with Provolone are an ideal appetizer for backyard barbecues, family cookouts, game day celebrations, and casual gatherings. Serve them alongside grilled burgers, smoked ribs, barbecue chicken, sausages, or steak for a complete outdoor feast. The fresh pico de gallo adds a refreshing contrast to the rich cheese and bacon, making these potato skins feel balanced and satisfying.

For entertaining, arrange the potato skins on a large serving platter with extra sour cream, pico de gallo, sliced jalapeños, and additional chopped scallions so guests can customize their portions. They also pair beautifully with coleslaw, grilled corn, fresh salads, baked beans, or vegetable platters. Whether served as a starter, party snack, or hearty side dish, these loaded potato skins are always a crowd favorite.

Final Thoughts

This Grilled Potato Skins with Provolone recipe proves that comfort food can become even more flavorful on the barbecue. Grilling gives the potatoes a lightly smoky character while creating crisp skins that perfectly hold the melted cheese, savory bacon, and fresh toppings.

Find more recipes from Maddie & Kiki’s BBQ Barn here!

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