Loaded Twice Grilled Stuffed Potatoes

July 31, 2026

Loaded Twice Grilled Potatoes are the ultimate side dish for any occasion! Grilled potato skins are stuffed with a delicious mixture of their fluffy pulp, cheese, sour cream, onions, and savory seasonings, then grilled again until the cheese is perfectly melted and golden. These flavorful, twice-grilled treats are perfect for a picnic, lake day, or boat outing, and they’re just as enjoyable as a hearty side dish at your next barbecue. Easy to make and packed with flavor, they’re sure to be a hit wherever you serve them!

Grilled potatoes with sour cream, cream cheese, scallions, cheese and topped with bacon and cheese — **Makes** 8 stuffed potatoes **Prep Time:** 20 mins **Cook Time:** 1hr

These double grilled potatoes are one of my besties favorite dishes whenever she comes to the boat. Cooking them on the grill adds a smoky flavor that takes these potatoes to another level

Ingredients

4 russet potatoes
1 tablespoon olive oil
1 tablespoon garlic powder
Salt and pepper, to taste
1/4 cup heavy cream or chicken broth
1 tablespoon fresh minced garlic
1/4 cup scallions, chopped
1 cup Colby Jack cheese, shredded and divided, or your favorite cheese
3 tablespoons butter, room temperature
1/4 cup sour cream

Instructions

Grill the Potatoes

Preheat the grill to 350°F.
Cut the potatoes in half lengthwise.
Season the cut sides with salt, pepper, and garlic powder.
Rub the potatoes with olive oil.
Place the potatoes flesh-side down on the grill.
Grill for about 40 minutes, or until a fork slides easily into the potatoes.
Remove from the grill and allow them to cool enough to handle.

Make the Filling

Once cooled, carefully scoop the flesh from each potato into a bowl, leaving the skins intact to create the shells.

Note: If any of the potato flesh touching the grill has become too charred or hard, simply discard that portion.

Add the heavy cream or chicken broth, minced garlic, scallions, 3/4 cup Colby Jack cheese, butter, and sour cream to the potatoes.
Season with additional salt and pepper if needed, then mix until well combined.

Stuff & Grill Again

Line a baking sheet with aluminum foil and arrange the empty potato shells on top.
Spoon the potato mixture back into the shells.
Sprinkle the reserved 1/4 cup cheese over the tops.
Cover the potatoes with aluminum foil and return them to the grill.