Black and Blue Potato Skins recipe provided by the Certified Angus Beef® brand.

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Black and Blue Potato Skins

Serves 4
Cuisine: American
Category: Appetizers, On the Grill
Chili-spiced petite tender roast combined with blue cheese and creamy Alfredo sauce inside grilled redskin potatoes. Make this Black and Blue Potato Skins recipe to delight your friends and family.
Prep Time
5 mins
Other Time
Cook Time
50 mins
Total Time
55 mins
  • 3/4 pound Certified Angus Beef ® petite tender roast
  • 6 large redskin potatoes
  • 1 teaspoon olive oil
  • 1/4 teaspoon ground red chili pepper
  • 2/3 cup Alfredo sauce
  • 4 tablespoons crumbled blue cheese, divided
  • Kosher salt and pepper to taste
  1. Heat grill on high; reduce temperature to medium.
  2. Pierce potatoes once with fork and microwave 4 minutes on high. Remove potatoes from microwave and let rest. When cooled, cut in half and hollow-out with a teaspoon or melon baller. Leave about 1/4-inch of potato in skin. Lightly season with kosher salt and grill, hollow-side down, for 3 to 4 minutes
  3. Season petite tender roast with olive oil, salt and chili pepper; grill to desired doneness and rest 5 to 8 minutes. Slice and chop roast into small pieces, combine with Alfredo sauce and 2 tablespoons crumbled blue cheese. Divide mixture equally between grilled potato skins.
  4. Place filled skins in shallow, heat proof dish and top with remaining blue cheese. Turn off grill; place pan inside and close lid 3 to 4 minutes to melt cheese.
Recipe created by Chef Fritz Gitschner, C.M.C., for Certified Angus Beef
Black and Blue Potato Skins recipe

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