Twice-Grilled Potatoes
Source of Recipe
chef at world recipes
List of Ingredients
2-3 large baking potatoes, halved lengthwise
Vegetable oil
1 cup (250 ml) grated Gruyere, Swiss, or cheddar cheese
1/2 cup (125 ml) sour cream
1/4 cup (60 ml) milk or heavy cream
1/4 cup (60 ml) chopped cooked ham or bacon
2 tsp (10 ml) Dijon mustard
Salt and freshly ground pepper to taste
Spray or brush the potato halves with vegetable oil and grill over
indirect heat (or bake in a 350F, 180C oven) turning several times
until tender when pierced with a fork, about 30 to 40 minutes. Remove
from the heat and allow to cool enough to handle. Using a small
knife, spoon, or melon baller, scoop out the flesh of the potatoes
leaving a shell about 1/4 inch (5 mm) thick. Mash the potato pulp and
stir in half the cheese, the sour cream, milk, ham, mustard, salt, and
pepper. Divide the stuffing among the potato shells and top with the
remaining cheese. (These may be prepared several days in advance and
refrigerated or frozen at this point.) Grill directly over hot coals
until the potatoes are heated through and the cheese has melted.
Serves 4 to 6.
Recipe
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