Grilled Loaded Potato Rounds Food

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.

GRILLED POTATO SALAD

Steps:

• For the potatoes: Preheat a grill pan over medium-high heat. Place the potato slices in a large bowl and toss with the olive oil, salt and pepper. In batches, grill the potatoes until cooked through and golden, about 4 minutes per side. Transfer to a large serving bowl and set aside to cool while you make the dressing.
• For the dressing: In a small bowl, whisk together the lemon juice, lemon zest, olive oil and Parmesan. Pour the dressing over the potatoes, then add the basil and parsley, and toss gently to coat. Garnish with shaved Parmesan, and serve.

LOADED BAKED POTATO ROUNDS

Steps:

• Wash your green onions and chop them. Mince your garlic. Set aside.
• Wash and scrub your potatoes. Slice into rounds.
• Add potatoes in a bowl and pour 2 tablespoons of melted butter over them.
• Sprinkle your salt and pepper. Stir. Microwave for 2 minutes, stir, microwave for another 2-3 minutes.
• Place potato rounds on a baking sheet and sprinkle with garlic. Bake in the oven at 350° for 20 minutes.
• Cook your bacon. Drain the strips, cut pieces on a towel lined plate.
• When the potatoes are tender and starting to crisp around the edges remove them from the oven and brush on more melted butter.
• Sprinkle your shredded cheddar cheese, bacon, and green onions.
• Bake at 350° until the cheese is melted. Top with sour cream (if you like that kind of thing) Serve and enjoy!

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.

GRILLED LOADED POTATO ROUNDS

Steps:

• Trim ends of potatoes. Slice potatoes into 1-in.-thick rounds. Brush with butter; sprinkle with salt and pepper. Place potatoes on grill rack, buttered side down. Grill, covered, over medium heat or broil 4 in. from heat until browned, 5-7 minutes. Brush with remaining butter; turn. Grill or broil until browned, 5-7 minutes longer., Top with sour cream, cheese, bacon and chives.

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 SWEET POTATO ROUNDS

Steps:

• Place a steamer tray in a saucepan, add water, cover, and bring to a boil.
• Once water is boiling, peel sweet potato and slice crosswise into 1 1/2 inch rounds. Add potatos to pan and steam 11 minutes.
• After potatos are cool enough to handle, coat them with olive oil, salt, and pepper.
• Grill over medium heat until nicely browned, turning once.
• ****Don't peel the potatos until they're ready to go in the boiling water or they will turn brown on you.*******.

LOADED BAKED POTATO ROUNDS RECIPE

Steps:

• Preheat oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
• Place potato slices in a single layer on the prepared baking sheet. Drizzle olive oil over the tops and brush to coat. Place in a single layer on the prepared baking sheet. Sprinkle with salt. Bake in the preheated oven for 30 minutes.
• Remove from oven and top with cheese and bacon. Bake for another 5 minutes, or until cheese has melted. Serve warm, finger-food style.

GRILLED LOADED POTATO ROUNDS

Steps:

• Trim ends of potatoes. Slice potatoes into 1-in.-thick rounds. Brush with butter; sprinkle with salt and pepper. Place potatoes on grill rack, buttered side down. Grill, covered, over medium heat or broil 4 in. from heat until browned, 5-7 minutes. Brush with remaining butter; turn. Grill or broil until browned, 5-7 minutes longer., Top with sour cream, cheese, bacon and chives.