Best Twice Grilled Potatoes Recipes

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.

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.

TWICE-GRILLED POTATOES

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.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.