Twice Grilled Potatoes Food

GRILLED, LOADED TWICE-BAKED POTATOES RECIPE

Steps:

• Adjust rack to the middle position of oven and preheat to 375°F. Poke each potato a several times with a fork and place directly on the rack. Bake until skin just starts to crisp and flesh is soft, about 1 hour. Remove from oven.
• Meanwhile, preheat a gas grill to 375°F.
• When cool enough to handle, slice off upper third of potatoes. Scoop out interior into a medium bowl, leaving a 1⁄4-inch layer of flesh. Add cream cheese and sour cream and beat with a hand-held mixer until thoroughly combined and fluffy, about 30 seconds. Fold in all but 1⁄4 cup of the cheddar cheese, bacon and chives with a wooden spoon. Season with salt, to taste.
• Brush outer skins with melted butter. Fill hollowed skins generously with potato mixture and sprinkle tops with reserved cheese. Place in the center of the grill over direct heat and cook until skins are crackly, the interiors are warmed through and the cheese on top is bubbly, 7-10 minutes. Remove from grill and let cool for 3 minutes before serving.

GRILLED TWICE-BAKED POTATOES

Steps:

• Heat greased grill to medium-high heat.
• Pierce potatoes with fork or small sharp knife; rub with oil. Place on microwaveable plate.
• Microwave on HIGH 8 min. or until tender, turning after 4 min. Transfer to grill.
• Grill 12 to 15 min. or until potatoes are crisp and lightly browned, turning occasionally. Cool 10 min.
• Cut potatoes lengthwise in half; scoop out centers into bowl, leaving 1/8-inch-thick shells. Place shells in disposable foil pan. Grill 10 min. or until shells are crisp. Meanwhile, mash potato centers until smooth; stir in remaining ingredients.
• Fill potato shells with mashed potato mixture. Grill 10 to 15 min. or until heated through.

GRILLED TWICE BAKED POTATOES

Steps:

• Set your grill for indirect heating. Heat to 400 degrees F. Once you have reached 400 degrees F, close the lid and wait 15 minutes so the temperature is even throughout the whole grill.
• Wash the potatoes. Pat dry with a paper towel and place them on a plate.
• With a fork, poke each potato 3 to 4 times. Coat them with olive oil then sprinkle salt and onion powder to coat each potato.
• Place the potatoes directly on the preheated grill.
• Close the grill and cook for 75 minutes or until the internal temperature reaches 205 degrees F. Depending on the size of the potatoes your time may vary this is why I rely on internal temperature. Also, when they are cooked, the skin will feel crispy and when pushing on it slightly it feels tender.
• Take them off the grill and let them cool off.
• Once the potatoes are cool enough to touch, slice them, length-wise.
• Once you have cut them, with a spoon, scoop the flesh out into a mixing bowl (make sure to leave a little flesh still on the skins). Add in the salt, onion powder, pepper, chicken broth and the melted butter.
• Mix with a hand mixer until combined. The texture won't be smooth yet.
• Add the sour cream, bacon bits, and 1 cup of shredded cheese
• Mix with the hand mixer until all ingredients are combined.
• With a spoon, scoop some of the potato mixture back into the potato skins.
• Top each potato with some additional shredded cheese and bacon bits.
• Place your stuffed potatoes on a half cookie sheet (or a disposable aluminum pan) and place directly on the grill.
• Cook for 20 minutes or until the cheese is nice and melted.
• Remove from grill and enjoy!

WEBER'S TWICE-GRILLED POTATOES WITH GRUYERE CHEESE AND DIJON

Steps:

• Brush or spray the potato halves with vegetable oil. Grill over Direct Medium heat until tender when pierced with a fork, 30 to 35 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.
• When cool enough to handle, use a small sharp knife to cut around the cut side of the potato to within 1/4 inch of the skin. Using a teaspoon or melon baller, scoop out the interior of the potato, leaving a 1/4-inch-thick shell attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing.
• TO MAKE THE STUFFING:.
• Using a potato masher or pastry blender, mash the potato pulp. Add the sour cream and milk and mix well. Stir in the ham and half of the cheese. Add the mustard and season with salt and pepper. Mix well. Adjust the seasoning with more mustard, if desired. Divide the stuffing evenly among the skins so the stuffing mounds slightly. Sprinkle the remaining cheese over the stuffing.
• Grill the stuffed potatoes over Direct Medium heat until the cheese is melted and the potatoes are heated through, about 10 minutes. Serve immediately.
• Note: Try a Cheddar & Bacon version, or Blue Cheese and Chives.