Twice Grilled Potatoes

We made these for our bbq yesterday and it was a nice change of pace. The original recipe calls for 2 Tbsp of dijon mustard but we only had honey mustard or yellow mustard which would have given very different flavors so we left it out completely. You could certainly add in whatever you like though when you mix the filling.

Twice Grilled Potatoes

4 russet potatoes

Vegetable oil

Kosher salt

Freshly ground black pepper

Filling:

1/2 C whole milk

1/2 C grated provolone cheese (we just cut up sliced provolone into small pieces)

1/2 C grated parmesan cheese

1-2 Tbsp chopped fresh chives

1/2 C cooked crumbled bacon

Salt and pepper to taste

1/2 C sour cream to garnish

Wash the potatoes really well and cut in half lengthwise. Generously brush cut side with oil then sprinkle with salt and pepper. Prepare grill for direct grilling at low heat. Oil the grill well* and place potatoes cut side down. Close the lid and cook for 30 minutes, turning once until soft and flesh side is caramelized. Remove from grill and cool slightly.

Scoop out the insides leaving a 1/2-inch border all around the potato so that it won't fall apart on the grill. Place scooped potato in a bowl and add milk and cheese and mix until well blended. Add chives, bacon, salt, and pepper and stir until well combined but still chunky. You can sprinkle a little cheese on top if you'd like. (And who wouldn't like?)

Fill the potato shells with stuffing. Place back on grill at medium low heat. Cook until warmed through and cheese has melted and caramelized, about 7-10 minutes. Remove and top with sour cream.

Makes 8 potato halves.

*Grill oiling tip: (I originally learned this from Steve Raichlen's BBQ tips.) Fold a paper towel up, hold it in tongs and dip it in vegetable oil then brush the oil over the grill grates. Just do one section at a time and watch out for any flare ups. This works fabulously and I do it every time I grill now. Amazing how things don't stick to the grill if you oil it. haha!

Altered from More Grilled to Perfection by Chris Knight.