Grilled Bacon Jam Goat Cheese Potato Skins

I get it. For some, including goat cheese on these potato skins is a non-starter. However, before you scroll away, hear me out.

There is no doubt goat cheese has a particularly strong taste. However, so does the bacon jam. The jam’s sticky sweetness is the perfect foil for the tanginess of the goat cheese. And, what better bed for these two to get it on then a grilled potato skin? I’m telling you, you will not regret whipping these up!

Take me to the recipe!

The Video

From the video, you will see this is a two-grill meal. It doesn’t need to be. If your grill is large enough, one grill will work, especially if you make the potatoes first and the bacon jam second. If time is a luxury, the bacon jam can easily be prepared on the stovetop.

The Potato

For this recipe, I’ve used some large russets. However, if you want to scale this down for an appetizer that feeds more people, simply use a smaller potato. Also, this is pretty much my process for grilling baked potatoes. The foil helps speed the cooking until it’s “un-foiled” at the end to crispen the skin. It works like a charm.

The Bacon Jam

Bacon Jam is…the jam. It’s also so easy to make and has so many other uses than potato sins. When preparing it, take the extra time to cut the bacon down to smaller pieces by cutting the bacon strips lengthwise. This helps the bacon cook faster and provides for a more even consistency in the overall preparation.

Yield: 6

Author: Mike Lang

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Grilled Bacon Jam Goat Cheese Potato Skins

Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M

Where the magic of bacon jam and goat cheese come together for the ideal grilled potato skin appetizer.

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Ingredients

• 3 large russet potatoes
• Olive oil
• Kosher salt
• Black pepper
• 1 lb bacon
• 1 large sweet onion, diced
• 1 cup brown sugar
• 1/4 cup balsamic vinegar
• 1/2 tsp cayenne pepper
• 2 tbsp water
• 1 lb sharp cheddar cheese, shredded
• 4 oz goat cheese
• 3 green onions, sliced

Instructions

1. Prepare the grill for indirect medium heat, 350º to 400º F.
2. Place each potato on a piece of aluminum foil roughly 12 by 12 inches. Pierce each potato with a fork 3 to 4 times. Lightly rub with oil and season generously with salt and pepper. Seal each potato with the aluminum foil.
3. Grill the potatoes over indirect medium heat for approximately 45 minutes.
4. While the potatoes are cooking, warm a cast iron skillet over direct medium heat. Note, depending on the size of your grill, you may need to use either a second grill or the stovetop for the bacon jam.
5. Cut the bacon into half lengthwise, then cut into 1/2-inch pieces.
6. Apply a small amount of oil to the skillet then add the bacon in an even layer. The bacon is done when it is cooked but not overly crispy, approximately 20 to 30 minutes, stirring occasionally.
7. Remove the bacon from the skillet and set aside. Remove all but a few tablespoons of bacon fat from the skillet and return to the grill. Add the onion and cook until soft and translucent, about 5 to 6 minutes.
8. Return the bacon to the skillet along with the brown sugar, balsamic vinegar, and cayenne pepper. Stir to combine, then add the water.
9. Cook until thick and sticky, another 10 to 15 minutes more.
10. Open the aluminum foil on the potatoes and cook to crispen the skin, about 15 minutes more.
11. Remove the potatoes from the grill. Cut in half lengthwise. Remove all but a 1/4-inch of potato from around the sides. Save the removed potato for another use.
12. Top each potato skin with equal parts cheddar cheese, bacon jam, and goat cheese.
13. Return to the grill and cook over indirect medium heat until the cheese has melted, about 10 to 15 minutes more. Top with the green onions, remove and serve.

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