Twice baked potatoes are some good eatin’ right? I couldn’t agree more. That’s why I’m gonna share with you how to make a delicious brand of potatoes right from your grill. During the summer months, who wants to heat up the house by turning on the stove for an hour? Also the rich, smoky grilled flavor that these spuds deliver will quickly turn you into the ultimate grillmaster in your social circle.
First off, there are several different ways to make these potatoes: you can put them in the oven, put ’em in the microwave, or cook ’em entirely on the grill. In this post, I’m going to show you how to cook them entirely on the grill.
Before we get to that, let’s discuss ingredients. As you can imagine, there are a range of different ingredients that you can use. It really depends on what toppings you like. But for the purposes of this post, we’re going to stick with a few simple things. Of course feel free to adjust these ingredients to suit your taste.
4 large potatoes
1/2 stick of butter (melted)
1 small onion
1/4 cup of chives
1 tbsp of sea salt
1 tbsp of black pepper
1/2 bag of shredded extra sharp cheddar cheese
(OPTIONAL: 1 tbsp of Montreal Seasoning)
Load your grill with coals on one side of the grill bed and heat. While the grill is getting hot, wash your potatoes under warm water. Next, when your grill is ready place your 4 spuds on the cool side of the grill and close the cover. Allow your potatoes to heat by the indirect method of cooking for about 60 minutes.
After an hour, check your potatoes for doneness. You will know they’re ready when you can squeeze one of the potatoes and feel that it is soft (use an oven mitt for this). Next, remove them from the grill & let them cool off (about 10mins).
Next, cut each potato in half lengthwise and scoop out the innards into a large bowl. Make sure to leave about a 1/4 inch of the shell untouched. Now mix your ingredients in with the potato in your bowl really well (say 3mins). Eye-balling the finish on the mixture is fine; some like a chunky baked spud, some like a creamy one. You make the call. When done, return the mix to the shells and sprinkle a liberal amount of cheddar on each half spud.
Once you get your potatoes back on the grill, cover and let them cook another 10 minutes on the cool side. Check your food – at this point, I put them directly underneath the coals for a good 5 minutes to guarantee that smoky flavor. After that, take em off and enjoy your prize!
These potatoes will blow your guests’ minds, and might just Win you the title of ‘Grillmaster’ among your circle. Now, about cooking that steak…