Loaded Potato Skins

Cook Time

30 mins

Cooking Method






Prep Time

60 mins


4 - 6


8 crumbled slices Bacon, Cooked

1 cup + 2 tablespoons Cheddar Cheese, Shredded

2 tablespoons Olive Oil

4 large scrubbed and dried baking Potatoes

½ cup Sour Cream

2 tablespoons Champion Chicken Seasoning

Cooking Instructions

Classic loaded potato skins are perfect for tailgating or entertaining! Learn to master this easy appetizer on the pellet grill and impress all your friends. With gooey cheddar cheese, crispy bacon and sour cream, these loaded potato skins are sure to disappear quickly, so make sure to make extra!

  1. Fire up your Louisiana Grill and set the temperature to 350°F. If you’re using a gas or charcoal grill, set up the temperature for medium heat.
  2. Using a fork, prick the potatoes all over to create steam holes. Brush the potatoes all over with olive oil, season with Champion Chicken and wrap securely in aluminum foil.
  3. Place the wrapped potatoes on the grill and grill until tender, about an hour. Remove from the grill and allow to cool completely.
  4. Slice the potatoes in half lengthwise. Using a spoon, scoop the flesh of the potatoes out of the center of the potato and place it in the mixing bowl. Sprinkle cheddar cheese, and bacon bits.
  5. Grill the potatoes for 30 minutes, or until the potato skins are warm all the way through and the cheese is melted. Remove from the grill and serve immediately. Add additional toppings if you’d like such as green onions, sour cream, etc.

Special Tools

  • Aluminum Foil
  • Baking Sheet
  • Basting Brush
  • Bowl
  • Forks
  • Spoon


A perfect complement to the bacon and cheese, fill your hopper with Hickory Hardwood Pellets.

Diet Info

  • Flexible Dieting