Grilled Potato Skins

Cut each potato lengthwise into 4 wedges. Cut away the white portion, leaving 1/4″ of the white portion on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on High (100% power) for 8-10 minutes, or until potatoes are tender.

Combine butter, rosemary, salt and pepper; brush over both sides of the potato skins.

Grill potatoes on a preheated grill, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes over; position over indirect heat and grill 2 minutes longer.

Remove them from the grill and sprinkle tops of potatoes with cheese; put them back on the grill over indirect heat, with cover down and grill 2-3 minutes longer, or until cheese is melted.

Remove them from the grill and sprinkle crumbled bacon and green onions over top. Serve with sour cream. This recipe makes about 8 appetizers.

This recipe was passed on to me by my friend Jolene-it is adapted from a recipe in Quick Cooking May/June 2004 magazine.