GRILLED LOADED POTATO ROUNDS
My go-to recipe for outdoor potlucks is an awesome potato side. I prep everything and grill at the party. Pass with sour cream, cheese, bacon and chives. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 30m
Yield 16 appetizers.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 188 calories, Fat 11g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 212mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 2g fiber), Protein 6g protein.
LOADED POTATOES GRILL STYLE
Great technique, great flavor! When it's too hot to turn on the oven or if you're camping by the campfire, this side dish is perfect. These grilled loaded baked potatoes are a can't miss with family members of all ages. They have all the great flavors of a loaded baked potato but less fess to make.
Provided by Kyle Fugate
Categories Potatoes
Time 40m
Number Of Ingredients 7
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.
GRILLED & LOADED POTATO WEDGES
I had some leftover baked potatoes so we turned them into these! We only used cheese and the sour cream mixture on ours but cover with your favorite fixins! It is really the grilling that makes them sooooo good! Serving size depends on if they are your meal or a side or an appetizer!
Provided by SarahBeth
Categories < 30 Mins
Time 25m
Yield 8 potato skins, 2-4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1065.5, Fat 75.8, SaturatedFat 43.5, Cholesterol 196.5, Sodium 918.5, Carbohydrate 72.8, Fiber 9.4, Sugar 9.8, Protein 27.7
EASY BAKED POTATOES ON THE GRILL
A GREAT way to have baked potatoes in the summer without heating up the kitchen with the oven. Use whatever dried herbs you wish in place of salt. I use a garlic herb mixture or Mrs. Dash.
Provided by Luvs 2 Cook
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Heat grill to 350. Set up grill for in direct cooking.
- Rub each potato with olive oil.
- Put salt on wax paper or zip lock bag. Coat each potato with salt.
- Arrange potatoes in a cast iron pan.
- Place on in direct side of grill.
- Turn over half way through cooking time.
Nutrition Facts : Calories 158.1, Fat 4.6, SaturatedFat 0.7, Sodium 6982, Carbohydrate 27.4, Fiber 2.5, Sugar 1.2, Protein 2.5
LOADED POTATO SKINS
Enjoy these potato skins as a relaxed starter or snack. Use chives instead of spring onion for a milder flavour, or omit the bacon for a veggie version
Provided by Monaz Dumasia
Categories Dinner, Snack, Starter
Time 1h30m
Yield Serves 4 as a starter, snack or side
Number Of Ingredients 6
Steps:
- Heat the oven to 220C/200C fan/gas 7. Put the baking potatoes on a baking tray. Prick all over with a fork and rub with a little oil. Cook potatoes in oven for 1 hr until golden and cooked all the way through. Remove from oven. Allow potatoes to cool for 15 mins.
- While potatoes are cooking, heat 1 tsp oil in a medium frying pan and fry the bacon for 5-8 mins until crisp. Leave to cool, then transfer to a board and finely chop.
- Cut the slightly cooled potatoes in half and scoop the flesh from the skin into a large bowl, leaving a little around the edges. Put the skins back on the baking tray, scooped side up.
- Mash the potato flesh and soured cream together using a fork or masher. Stir in the cooled bacon, most of the spring onion or chives and half of the cheddar. Season to taste.
- Divide the potato mixture evenly between the cavities of the potato skins. Sprinkle the remaining cheddar over each filled potato half. Return the potatoes to the oven for 20 mins until golden and bubbling.
- Sprinkle over the remaining spring onion or chives and serve hot.
Nutrition Facts : Calories 343 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 12 grams protein, Sodium 0.79 milligram of sodium
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