Spicy Tater Skins Recipe

This Spicy Tater Skins recipe turns simple russet potatoes into a crispy, cheesy barbecue appetizer loaded with bacon, salsa, and sour cream. Featured on License to Grill with Rob Rainford, the potato halves are seasoned with garlic and red pepper, grilled until tender, then filled with melted cheddar and smoky bacon for a crowd-pleasing snack.

The Inspiration

Featured on License to Grill with host Rob Rainford, these Spicy Tater Skins from episode 1013 capture the show’s relaxed, flavour-forward approach to backyard cooking. Instead of relying on an oven, the potatoes are prepared directly on the barbecue, giving a familiar appetizer a smoky outdoor twist.

On License to Grill, Rob Rainford often transforms casual comfort foods into memorable grilled dishes, and potato skins are a perfect fit. Russet potatoes have a sturdy skin and fluffy interior, making them ideal for grilling, hollowing, and filling with savoury toppings.

The flavour starts with a simple mixture of cooking oil, garlic, and ground red pepper. Brushing this over the potatoes before grilling helps season the surface while adding a touch of heat. After the potatoes become tender, their centres are carefully scooped out, leaving enough potato around the edges to create a substantial shell.

Ingredients

6 4-to-6 ounce of russet potatoes
1 tablespoon of cooking oil – (15ml)
1 minced garlic clove
¼ teaspoon ground red pepper – (1.25ml)
1 cup of shredded cheddar cheese – (250ml)
6 slices of cooked and crumbled bacon
¾ cup of thick and chunky salsa – (175ml)
¾ cup of sour cream – (175ml)

Method

Scrub each potato and slice cleaned potatoes in half lengthwise and set aside.
Use a small bowl to combine oil, garlic, red pepper and brush the surface of each potato with the oil mixture.
Preheat grill to a medium heat, place cut side down onto grill. Grill potatoes uncovered for 20 to 25 minutes or until potatoes are tender, turning only once half way through grilling.
Carefully scoop out the insides of each potato half, leaving a ½ inch shell. Brush the insides of each shell with the remaining oil mixture.
Sprinkle each potato with cheese and bacon bits and return them, cut side up to the grill for approximately 5 to 7 minutes or until cheese is completely melted.
Once the cheeses has completely melted remove from grill and transfer to a serving platter. Top each potato skin with salsa and sour cream.
Serve and enjoy!

Serving Suggestions

These Spicy Tater Skins are perfect for backyard parties, game nights, casual gatherings, or as an appetizer before a barbecue meal. Arrange all 12 pieces on a large platter and add the salsa and sour cream just before serving so the skins stay warm and the toppings remain fresh.

For a larger spread, pair them with grilled chicken wings, burgers, ribs, or other finger foods. Their combination of potato, cheese, and bacon makes them rich and satisfying, so crisp vegetable sticks, a fresh salad, or lighter dips can provide a refreshing contrast.

They also work well as part of a build-your-own appetizer table. Serve extra salsa and sour cream on the side so guests can add more according to taste.

Final Thoughts

This Spicy Tater Skins recipe takes a classic loaded potato appetizer and gives it a flavorful barbecue treatment. The potatoes are grilled first until tender, then hollowed and brushed with a simple garlic and red pepper oil. Cheddar cheese and bacon create the rich, savoury filling, while salsa and sour cream add a bright, creamy finish.

Find more recipes from License to Grill here!