Twice Baked Outdoor Bbq Baby Potatoes Food

TWICE COOKED BABY POTATOES

Steps:

• Wash potatoes.
• Boil potatoes about 15 minutes or until just tender, and drain.
• Coat with olive oil and let cool until cool enough to handle.
• Preheat oven to 400 degrees.
• Place potatoes on a large rimmed baking sheet.
• Using the flat bottom of a small saucepan gently press down on each potato until it flattens slightly and the skin splits
• Sprinkle with salt and pepper. I prefer kosher salt.
• Bake for 20 - 30 minutes until the potatoes are browned to your taste.

TWICE BAKED OUTDOOR BBQ BABY POTATOES

Steps:

• If you need to par-boil these potatoes first, place them in a large pan of boiling water and cook for about 5 to 8 minutes. Do NOT peel them, but scrub them if necessary and cut any protruding eyes out.
• Drain them well and place them straight on to the BBQ grill/shelf, moving them around all the time with heatproof tongs.
• Or, if they are too small and might fall through the grill, put them in an old frying pan, skillet or cast iron container with a knob of butter, and cook them over the direct heat, again moving them around so they don't over colour in one area.
• I have also placed these potatoes in a double wrapping of tin foil, with a knob of butter and cooked them in the embers of a BBQ - turning them around regularly for about 30 to 45 minutes. (You can also do them this way when you have a wood fire burning in your home during the winter months.).
• Bake them for about 20 to 30 minutes until the skins are well coloured and slightly crispy, and then serve them piping hot with butter and sea salt and black pepper.

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

MINI TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 375 degrees F.
• Place the potatoes on a rimmed baking sheet and toss with the olive oil and sprinkle with 3/4 teaspoon salt. Bake until a knife inserted into the potatoes goes in with little to no resistance, about 1 hour. Allow to cool slightly.
• In a medium skillet, cook the bacon over medium-low heat until the fat is rendered and the bacon is crispy, about 10 minutes. Drain well and place half of the bacon into a bowl. Add the panko, 2 tablespoons chives and 2 tablespoons Parmesan. Mix to combine and set aside.
• In another bowl, combine the sour cream, butter, heavy cream, the remaining bacon, 1/4 cup Parmesan, 2 tablespoons chives and 1/4 teaspoon salt. Set aside.
• When the potatoes are cool enough to handle but still warm, cut off the top third of each potato. Remove the skin from the tops. Using a 1 teaspoon measure or a melon baller, scoop out some of the insides of the cooked potatoes, leaving 1/4-inch borders around the edges. This creates little boats. Place the scooped insides and the peeled tops of the potatoes in a medium bowl and mash using a potato masher or the back of a fork. Add the reserved bacon and sour cream mixture. Using a rubber spatula, mix together the filling until well combine. Spoon the filling back into the potato boats until slightly overfilled and mounded on top. Top with a sprinkling of the panko mixture and a drizzle of olive oil. Bake until the filling is heated through and the topping is golden brown, 10 to 12 minutes. Serve warm or at room temperature.

BBQ ROASTED BABY POTATOES

Steps:

• Place all ingredients in a bowl, toss well.
• Put potato mixture in the centre of a piece of aluminum foil.
• Fold the foil in half to cover the potatoes.
• Crimp the edges to create a sealed pouch. Fold all the edges over one more time to ensure that all steam will stay in the pouch.
• Place the pouch flat side down on a pre-heated barbeque grill or on a grill over a campfire at medium temperature and close the lid for four minutes.
• Open the lid and continue cooking the pouch for another 15-20 minutes.
• Remove the pouch and don't open until ready to serve.

FOIL-WRAPPED BABY POTATOES

Steps:

• If your barbecue hasn't already been heated, light and heat until the ashes turn grey. Put the potatoes in a large saucepan of cold water and bring to the boil. Once boiling, cook for 5 mins until slightly tender.
• Drain and leave to steam-dry for 2 mins. Transfer to a large sheet of foil, coat in the olive oil and season well. Make sure the potatoes are sitting flat against the foil so each one gets charred when grilled. Wrap in the foil like a parcel, and wrap again to ensure the potatoes are completely covered. Cook on the barbecue for 10 mins.
• Check they are cooked by inserting a skewer into one of the potatoes. Carefully remove from the foil and serve in a dish.

BBQ POTATOES

Steps:

• BBQ~ grill or oven.
• Preheat oven 400°F.
• In large bowl, combine, chili powder, honey, garlic powder, pepper and butter.
• Add potatoes; toss to coat.
• Spoon potatoes in greased 11x7-inch baking dish.
• Bake 40-50 minutes until potatoes are tender.
• BBQ--wrap and seal in foil; place on grill for about 30 minutes until tender!