These beauties are the perfect side to make for a hot summer barbeque or great to make ahead for a camping trip!
Similar to the twice baked potato except instead of baking we will be doing the second reheat or cooking on a hot fire. Grilling the potatoes gives that gorgeous charred effect on the skins and tops with a smoky flavor you just can’t get in the oven.
I mean, how amazing does this look?
There are endless options on what ingredients you add to the potato filling. I like to go for a cheesy filling accompanied by bacon and chives. I mean you just can’t go wrong with that!
Before we stuff the beauties we will be baking. Or you can grill with foil wrapped around. I like to rub the skins with oil and salt. This adds so much flavor to the skins. Stuff then grill but baking works too. 400 degrees for 15-20 minutes.
Ok let’s get started on these potatoes.
Delicious Grilled Stuffed Potatoes
Ingredients
- 3 large russet potatoes baking potatoes
- 1 tbsp. olive oil
- 1 tsp sea salt
- 1 cup cheddar cheese
- 1/2 cup mozzarella cheese
- 1 cup sour cream
- 2 tbsp. butter, grated I use a cheese grater
- 1/4 cup milk
- 1/4 cup chives, minced
- 1/2 cup bacon, cooked, and chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
Instructions
- Preheat the oven to 400°
- Clean 3 large russet potatoes. Rub with a olive oil and sprinkle sea salt. Puncture 3-4 times with a fork or knife. Place them on a baking tray and bake for 1 hour.
- Let the potatoes cool for 10 minutes. Then cut in half lengthwise.
- Scoop the center, leaving a little edge of the potato on the bottom and sides to hold the stuffing.
- Put the cooked potato filling in a large bowl and mix the cheese, butter, sour cream, milk, salt, pepper, and paprika.
- Stuff the potato skins
- Grill on med- high heat for about 20 minutes or until the filling is cooked through. Remove from the heat and top with the bacon and chives.
- JENJOY!
