VEGETABLES, SIDES & SALADS
GREAT BOOK OF GRILLING
45 – 60 MIN.
About this Cookbook
This book is dedicated to everyone who loves to cook outdoors. Whether you favor using a traditional gas or charcoal grill, the modern digital electric smoker, or the oil-less Big Easy®, you’ll enjoy discovering the delicious recipes and techniques in this book. Take your grill game to the next level!
- 6 large baking potatoes
- 1 16-ounce carton sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 2 teaspoons salt
- Pepper to taste
- 1 pound barbecue pork butt, finely chopped
- 1 each large red, yellow, and green bell pepper, finely diced
Step by Step Instructions
Double-Grilled Stuffed Potatoes Recipe
Place the hot potatoes in a large mixing bowl. Add the sour cream, 3/4 cup of cheese, and butter, blending well. Stir in the salt, pepper, and finely chopped pork.
Preheat the grill to high. Wash the potatoes; pierce them with a fork; and wrap them in aluminum foil. Grill for 45 minutes or until the potatoes test done. Allow them to cool slightly.
Unwrap the potatoes. Cut each in half lengthwise. Carefully scoop the potato out of each half to within 1/4 inch of skin, reserving the skins. Add potatoes to stuffing mixture. Spoon the mixture into the reserved
potato skins. Sprinkle the remaining cheese and finely diced bell peppers over the potatoes. Return them to the grill, and cook them over medium heat until the cheese melts.
Potatoes can be prepared ahead of time and returned to the grill or oven just before serving.
Famous Chefs Grilling Testimonials
“Most of the time, I grill over high heat. I like things to move fast. I like the sound and smell of a very hot fire. I gravitate towards dishes that you can get on and off the grill as quickly as possible. After awhile, you’ll know without thinking about it how hot the fire is.”