Grilled Loaded Potato Rounds Food

GRILLED & LOADED POTATO WEDGES

Steps:

• Cut potatoes in half.
• Preheat grill to medium heat.
• Scoop out the pulp, leaving a 1/4-inch thick shell for the toppings. Cut the potatoes into quarter wedges, brush all over with butter and season with salt and pepper.
• Place on grill and cook until crisp, about 10 minutes. During the last few minutes of grilling, remove potatoes and place on a cookie sheet. Top the potatoes with cheese and bacon and place back on top of grill.
• While potatoes are grilling, combine the sour cream and horseradish in a small bowl and mix well.
• Place potatoes on serving plates and top with the green onions, chopped tomatoes and the sour cream horseradish sauce. Sprinkle with chopped chives, for garnish.

GRILLED CHEESY LOADED POTATOES

Steps:

• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside.
• Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes.
• Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.

LOADED BAKED POTATO ROUNDS

Steps:

• Preheat oven to 425°. Toss together first 6 ingredients. Place potato rounds on greased 15x10x1-in. pans. Roast until tender, 12-15 minutes. , Mix the first 5 topping ingredients; spoon onto potato slices. Top with crumbled bacon. Transfer to serving platters. Serve immediately.

LOADED POTATOES GRILL STYLE

Steps:

• 1. Combine potatoes, butter, and bacon in a foil pouch.
• 2. Seal the pouch.
• 3. Grill over medium-high indirect heat (about 375F) for 45 minutes until done.
• 4. Add green onions and shredded cheese to cooked potatoes.
• 5. Salt and pepper to taste.
• 6. Serve with a scoop of sour cream.

BACON 'N' CHEESE STUFFED POTATOES

Steps:

• Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°. , Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells. , Place on a baking sheet. Bake for 30-35 minutes or until heated through.