Any day you're alive is a good day to use your Traeger. So why not invite some people over to share in your bounty and perhaps watch a little March Madness? These Pizza Potato Skins are a quick recipe and so easy to make and even easier to make disappear. They're the perfect, tasty game-watching snack and for any of you with gluten intolerance or celiac disease, they're gluten-free!
This awesome recipe can be found in our Game Day Cookbook.
Pizza Potato Skins
Recommended Pellets: Oak
Prep Time: 15 minutes
Cook Time: about 70 minutes
8 large russet potatoes
Coarse sea salt
Jarred or canned pizza sauce
1 cup finely grated parmesan cheese
3 cups grated mozzarella cheese
Toppings: I used pepperoni, but go with your favorite pizza toppings
When ready to cook, start the Traeger grill on Smoke with the lid open until fire is established (4-5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Scrub the potatoes under cold running water and dry with paper towels. Using a fork, poke several holes in the potatoes to allow steam to escape. Oil each potato and sprinkle with some coarse sea salt.
Arrange the potatoes directly on the grill grate and bake for about 1 hour, or until the potatoes are cooked through. (They should be squeezably soft.) Use a silicone oven mitt, like our BBQ Mitt (cause they are hot potatoes!), to transfer the potatoes to a rimmed baking sheet. Leave the grill on if you're making the skins immediately.
Let the potatoes cool for 15 to 20 minutes. Cut each potato in half lengthwise. Use a tablespoon to scoop out the potato flesh, leaving a 1/4-inch shell. (This recipe is a great for a two-fer - i.e. two-for-one. Save the potato insides and make some delicious smoky mashed potatoes the next night!)
You can use the potato skins immediately or after they cool, wrap them with plastic wrap and put them in the refrigerator and finish the recipe just before the game starts.
Using the back of a spoon, spread the pizza sauce inside the potato skins. Top with your most-loved pizza toppings and finish with a sprinkle of parmesan cheese and mozzarella cheese. Arrange on a rimmed baking sheet or pan.
If you make the skins a day in advance, restart your Traeger as directed above. Bake the skins at 400 degrees F for about 10 minutes or until the cheese is melted and bubbly.
Serve these bad boys immediately.