The trick is to smoke the meat and not make the meat smoke
TWICE GRILLED POTATOES
Date:May 13, 2007 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Twice Grilled Potatoes
A Microplane grater makes quick work of the hard Gruyere cheese
A sheet pan & Black & Decker Workmate hold the fixings for potatoes & Sloppy Joes
The potatoes are grilled for 30 minutes on medium heat
The potatoes centers are scooped out into a stainless steel mixing bowl
Gruyere cheese, ham, milk, sour cream, garlic, salt & black pepper are added
The potatoes are refilled with the mashed potato fillings and returned to the grill
The potatoes are grilled on medium until the filling is heated & cheese is melted
The potatoes are served as soon as they are pulled off the grill
The made a nice side for the Sloppy Joes
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Weber’s Big Book of Grilling was the source for these potatoes. Russet potatoes are grilled for 30 minutes, then they are pulled and the potato is scooped out to within a quarter of an inch from the edge. The potato that is removed is mixed with milk, sour cream, ham, garlic & gruyere cheese. The potatoes are refilled, topped with more cheese and grilled for another 15 minutes until the filling is heated and the cheese is melted. These potatoes were crisp on the outside, soft on the inside and very tasty.