I’m gonna knock your socks off with this post. Are you ready? Here it goes… Did you know that you can GRILL your Twice Baked Potatoes? I mean, I didn’t really think that potatoes could get better than Twice Baked and Loaded. Then I stumbled across a post over at eRecipeCards for their Twice Baked Corn Potatoes and couldn’t believe I had never made them before.
We grill a couple of times a week but I had never thought on my own to throw these bad boys on the grill with our Hamburgers. As I was standing there making these little potato boats filled with lots of goodness I was thinking about how easy it would be to take these as a side dish to a BBQ. They cooked really quickly as a matter of fact and were ready about the same time as our hamburgers.
Grilled Twice Baked Potatoes Printable Recipe at the very bottom of this post!
For this recipe I just took a bunch of Idaho potatoes (8-9 medium) and washed them. Then I
attacked poked them with a fork and put them in a microwave safe strainer and microwaved them for about 15 minutes. Keep an eye on them so they don’t get overdone. You don’t want them all shriveled up and wasted away.
Once you can poke them with a fork and they feel soft on the inside then you just want to cut them in half and scoop all of the potato goodness out. Make sure to leave a little bit around the edges and on the bottom so your potato bowl keeps it’s shape.
Dice up some colby jack cheese, green onions and pre-cooked bacon (or half way cook your bacon in a pan if you’re using raw). In a large mixing bowl combine your potato insides, green onions, cheese, sour cream, salt & pepper, Mexican Chipotle Chili Powder and melted butter. Set the bacon aside for the top. If you mix it in it will be all soft and undone and nobody will like your Grilled Twice Baked Potatoes. They’ll think you served them raw bacon and that wouldn’t be good.
Scoop the mixture into each of the potato bowls and then pre-heat your grill so it’s nice and hot. Top your potato bowls with your bacon, salt, pepper and chives. We put a little bit of red pepper on the top of each of our potatoes and they turned out so good! Just a sprinkle will do.
Put them on the grill and cook for about 15-20 minutes. If you kept these in the refrigerator for a while before cooking it might take a little extra time to cook through. You’ll know they are done when your bacon is crispy and the cheese is melting from the inside out.
Sorry these pictures are so blurry. My eyes have been wonky the past few months and the eye doc says they are just fine and there is no problem. 20/20 he says. I still can’t see some days. Maybe I need a long vacation from my computer and that would help, lol! I took these pictures on a bad eye day and had the camera out of focus and had no idea until a few days later when I could see better.
#gottalovegettingolder #thirtysomething #ineedavacation
- 8-9 small / medium Idaho potatoes
- 1 cup sour cream
- 5 green onions, chopped
- 2 cups shredded colby jack cheese
- 1 teaspoon salt
- 2 tablespoons melted butter
- pepper to taste (about 6 grinds on a pepper grinder)
- 1/4 teaspoon Mexican Chipotle Chili Pepper
- about 8 slices pre-cooked bacon, chopped
- red pepper, sprinkled lightly on the top at the very end
- about 1-2 tablespoons of chives
- Wash your potatoes and then poke then with a fork. Put them in a microwave safe container. Cook in the microwave for about 15 minutes or until you can easily insert a fork and tell that the inside is done.
- Cut in half and scoop out the potato insides and put them in a large mixing bowl. Make sure to leave a border around the edges and bottom so that your potato boat keeps it’s shape.
- Add your cheese, green onions, sour cream, melted butter, salt, pepper, Mexican Chipotle Chili Pepper and mix well. You may want to use a potato masher if the mixture seems too thick. Just a couple of “mashes” should do!
- Fill your potato boats with the mixture and top with bacon, chives, salt and red pepper.
- Cook then on your grill over med-high heat for about 15 minutes. Because grills are so different it may take longer (or shorter if you’re lucky) so keep an eye on them. You can tell when they are done because the cheese is oozing out of the middle and your bacon on the top is crispy.