Potato skins are a great and filling snack to add to your menu, especially now that the NHL is in playoff mode. With ten games tonight, you’re going to need a lot of fuel, and what better way to fill up than with Plank-Grilled Potato Skins.

METHOD

1. Boil or bake potatoes until tender. Cut in half lengthwise and scoop out flesh (reserve for another use), leaving a ¼- to ½-inch shell.
2. Preheat grill to medium-high (450ºF/230ºC).
3. Cut each potato shell lengthwise into 3 to 5 wedges, depending on size of potato. Rub both sides of each wedge with olive oil. Sprinkle all over with Memphis Rib Rub. Place potato skins on the pre-soaked plank(s) and set plank(s) on the grill. Close lid and grill-roast for 10 to 12 minutes. Have a spray bottle of water handy in case plank catches fire.
4. Open grill and generously brush wedges with the Alabama White Barbecue Sauce. Sprinkle with bacon and then with the cheese.
5. Close the lid and grill a further 3 to 5 minutes, or until the cheese has melted and browned a bit and the edges of the potato skins are crispy.
6. Remove from the grill and garnish with the chopped green onions. Serve immediately right from the plank (unless the plank is too burned) with more Alabama White Barbecue Sauce on the side.

These can be prepared the day before or frozen up to 3 weeks before making them.

My family is really into the games, NHL and NFL alike, sometimes watching up to three games at once (thank goodness for picture in picture). This recipe makes enough for about eight or ten hungry fans, so about 48 pieces in total. And are super tasty, not to mention handy. What’s your favorite game-time snack? Favorite dipping sauce?

Happy Grilling!