Crispy Grilled Potatoes With Blue Cheese Chives And Bacon Food

GRILLED CHEESY POTATOES

Steps:

• Preheat grill to medium-high, or oven to 425°F.
• Place the potatoes in the center of a large piece of aluminum foil or in a bowl.
• Pour the melted butter evenly over the potatoes, season with salt and pepper and toss to coat.
• Sprinkle on half of the cheddar cheese.
• Wrap the potatoes tightly in the aluminum foil and place on the preheated grill, or in the oven.
• Cook for 15 minutes, then flip the packet and cook for an addition 15 minutes, or until the potatoes are fork tender.
• Open the top of the foil packet and sprinkle on the remaining cheddar cheese.
• Leave the packet open and place it back on the grill, or in the oven. Cook for an additional 3-4 minutes, or until the cheese is melted.
• Top with the minced herbs, if desired.

CRISPY BLUE CHEESE POTATOES

Steps:

• Preheat oven to 400°F. Toss potato wedges with olive oil. Season with salt and pepper. Place in single layer in baking dish.
• Bake 30 min. or until potatoes are tender.
• Mix bacon, cheddar cheese and blue cheese; sprinkle over potatoes. Bake an additional 5 min. or until cheeses are melted.

CHEESY GRILLED POTATOES

Steps:

• Heat gas or charcoal grill. In small bowl, mix cheesy butter ingredients until blended. Refrigerate until serving time.
• Pierce potatoes to allow steam to escape. Brush outside of potatoes with melted butter; sprinkle with seasoned salt. Place potatoes on microwavable plate or in shallow microwavable dish. Microwave on High 6 to 8 minutes, turning once, until fork-tender.
• Place potatoes on grill over medium heat. Cover grill; cook 8 to 12 minutes, turning occasionally, until crisp and browned.
• Cut large X in top of each baked potato; press sides slightly to fluff. Top each with cheesy butter; sprinkle with garlic-pepper blend.

BACON-AND-CHEESE SMASHED POTATOES

Steps:

• Put the potatoes in a large saucepan and cover with cold water by 1 inch. Season generously with salt and bring to a boil. Reduce the heat to medium and simmer until very tender, about 15 minutes.
• Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 7 to 8 minutes; transfer to a paper towel-lined plate.
• Drain the potatoes and return to the saucepan over low heat; cook until any remaining water evaporates, about 2 minutes. Add the butter, then gradually mash in the sour cream with a potato masher. Stir in the bacon and chives, reserving 1 tablespoon of each. Transfer to a serving dish; top with cheddar and the remaining bacon and chives.

GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE

Steps:

• Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
• Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
• Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

GRILLED POTATOES WITH BLUE CHEESE DRESSING

Steps:

• Cook 2 1/2 pounds small red potatoes in simmering water until just tender, about 20 minutes. Drain and pat dry, then toss with 2 tablespoons olive oil and 1 tablespoon kosher salt. Put the potatoes in a grilling basket (or on a wire rack set on the grill grates); grill over medium-high heat, turning often, until golden and crisp, about 10 minutes. Meanwhile, whisk 1/2 cup each sour cream and crumbled blue cheese with 1/3 cup buttermilk; season with salt and pepper. Transfer the potatoes to a bowl; top with the dressing, thinly sliced celery and carrot, celery leaves and more blue cheese.

GRILLED POTATO STEAKS(WITH BACON, SOUR CREAM AND CHIVES)

Steps:

• Build a medium hot fire.
• When you can hold your hand about 5 inches above the grill where the fire is hottest for about 4-5 seconds, the fire is ready.
• If using a gas grill, use the same technique to determine when you have preheated the grill to the correct temperature.
• Cut a thin slice off each long side of each potato, so you can lay it flat.
• Now cut each potato in half, lengthwise, to make two "planks" each about 1 1/2" thick.
• [No need to peel the potatoes, unless you want to; they'll cook fine unpeeled.]
• In a large pot or pan, bring salted water to a boil, add potatoes, and simmer them for about 8-9 minutes, or until the pieces are just done, but still quite firm.
• If a toothpick is inserted into one, it should go in easily, but meet with a fair amount of resistance.
• Gently transfer the potatoes to a colander to drain.
• While the potatoes are cooking, cook the bacon in a small skillet over medium heat until crisp (about 6-8 minutes).
• Transfer the cooked bacon to paper towels or newspaper or a brown paper bag to drain.
• Rub the cut potato "planks" (pieces) generously with the olive oil.
• Sprinkle them generously on all sides with the salt and pepper.
• Place the pieces on the hot grill and cook until they have become really crispy and brown - about 4 to 5 minutes per side.
• Serve topped with sour cream, and sprinkled with the bacon and cut chives.
• (Add butter if desired.) Variations: Add toppings such as grated or shredded cheese, chopped chiles, avocado chunks, tomatoes - or anything else that seems interesting to you.
• You might offer a choice of toppings and let guests build their own!

CRISPY BLUE CHEESE POTATOES

Steps:

• Toss potato wedges with olive oil.
• Season with salt and pepper.
• Place in baking dish.
• Bake at 400 degrees for about 30 minutes or until tender.
• Mix blue cheese, bacon and cheddar cheese; sprinkle over potatoes.
• Bake until cheeses are melted.

RED BLISS POTATOES WITH BLUE CHEESE, BACON AND CHIVES

Steps:

• Place potatoes and the salt in a medium saucepan. Cover with water, and bring to a simmer. Cook until a knife pierces through potatoes with little resisitance, about 12 minutes. Drain, and let cool slightly. halve potatoes.
• Meanwhile, mix blue cheese, buttermilk, vinegar and mustard in a bowl until well combined.
• Combine potatoes, dressing, chives, and almost all of the bacon in a large bowl,. Garnish with blue cheese, chives, and remaining bacon.