Grilled Potato Steakswith Bacon Sour Cream And Chives Food

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.

CRISPY BABY POTATO BITES WITH SOUR CREAM AND BACON

Steps:

• Put the potatoes into a large pot and cover with cold water. Bring to a boil over medium heat and add a generous pinch of salt. Cook for 8 minutes so they are tender but still slightly firm. Strain and let them cool. When they are cool, cut them in half and carefully scoop out the insides using a teaspoon or melon baller to form a cup. (Reserve the scooped out insides for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing).
• Preheat the oven to 400 degrees F.
• Put the potato cups into a large bowl, add the oil, rosemary and season with salt and pepper, to taste. Carefully toss the potato cups to coat them with the oil. Arrange the potatoes, cut side up, on a baking sheet and bake until the cups are browned and crisp, about 15 to 20 minutes.
• While the potatoes are baking, put the bacon into a cold skillet and cook over medium heat until crisp. Drain the bacon well on a baking sheet lined with a brown paper bag. (Reserve 2 pieces of bacon for Round 2 Recipe Shrimp and Potato Salad with Sour Cream and Bacon Dressing.) Chop the remaining 6 pieces.
• In a bowl stir together the sour cream, mustard, 1 tablespoon chives, the chopped bacon, and salt and pepper, to taste. Arrange the potatoes onto a serving plate and fill each with a spoonful of the sour cream and bacon mixture. Garnish with the remaining chives and serve immediately.

BASIC BAKED POTATO WITH BACON, SOUR CREAM & CHIVE TOPPING

Steps:

• If baking in the oven preheat to 400°F.
• Scrub the potatoes well with a vegetable brush and water, then dry.
• Poke potatoes with a fork several times so they won't explode, and, if desired, dust with salt while still wet.
• Bake directly on oven rack until tender (for one hour) or wrap in tin foil and bake in campfire or on the grill (over high heat) for 45 minutes, turning once.
• In a small bowl, combine chives, bacon bits and sour cream; mix well.
• Let potatoes cool for several minutes, open, spread with butter and sprinkle with salt and pepper and serve with sour cream topping.

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!