Category Archives: Appetizers

Grilled Potato Skins

4 large russet potatoes, scrubbed
8 ounces bacon, chopped fine
4 tablespoons unsalted butter, melted
8 ounces cheddar cheese, shredded
1/2 cup minced fresh scallions
1/2 cup sour cream
Kosher salt
Freshly ground black pepper


Light a chimney 3/4 full of charcoal. While the charcoal is lighting, thoroughly prick the potatoes with a fork. Microwave the potatoes on high for 8 minutes, turning them over after 4 minutes.

When the charcoal is fully lit and covered in gray ash, pour the coals out and arrange them on either side of the charcoal grate, keeping the middle empty. Transfer the potatoes to grill, placing them in the middle of the grill, not over the coals, cover, and cook until a paring knife glides easily through the flesh, about 20 minutes. Remove from the grill, slice the potatoes in half lengthwise and let cool.

While the potatoes are on the grill, cook the bacon in a 12-inch skillet over medium heat until brown and crisp, about 8 minutes. Transfer the bacon to a paper-towel-lined plate and set aside.

When the potatoes are cool enough to handle, use a spoon to scoop out and discard the flesh, leaving and 1/4-inch layer of potato on the inside of each skin. Brush the potatoes inside and out with the melted butter and season with salt and pepper. Move the potatoes back to the middle of the grill, cover, and let cook until they’re light golden brown and crisp, about 7 minutes.

Sprinkle the potato skins evenly with the cheddar cheese and bacon, cover, and continue to cook until the cheese is bubbly, about 7 minutes more. Remove from the grill, let cool for 5 minutes, then sprinkle with scallions and dollop with sour cream and serve.

via Grilling: Potato Skins | Serious Eats : Recipes.

Cool Veggie Pizza

2 cans (8 oz.) refrigerated crescent rolls
2 packages (8 oz.) cream cheese
2 garlic cloves
3 tsp. mayo
2 tsp. All Purpose Dill Mix (I will be supplying this as it is a Pampered Chef Spice)
4 cups of a variety of veggies (I’ve used cucumbers, carrots, broccoli, red peppers; but you can choose whatever you prefer).

Buffalo Chicken Dip

18 servings
time to make 45 min 5 min prep
20 ounces cooked chicken (shredded or chunked)
2 (8 ounce) packages cream cheese, softened
1 cup ranch dressing (or 1/2 cup Ranch and 1/2 cup Blue Cheese)
3/4 cup pepper sauce (such as Franks Red Hot)
1 1/2 cups cheddar cheese, shredded
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box Chicken In A Biscuit crackers

1. Heat chicken and hot sauce in a skillet over medium heat, until heated through.
2. Stir in cream cheese and ranch dressing.
3. Cook, stirring until well blended and warm.
4. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker.
5. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.
6. Serve with celery sticks and crackers.