When something special is called for, these twice baked potatoes are exactly what you’re looking for. The rich, cheesy filling is both satisfying and great tasting.
These are one of my favorite barbecue side dishes. Loaded with cheese and flavored with chives and bacon, these go well alongside just about any main course. And as a matter of fact, one or two of these twice grilled potatoes can make for a light and tasty meal.
Cheesy Twice Baked Potatoes
Choose large, uniform russet potatoes for this recipe. Russet potatoes are light and crumbly, so the scooped out flesh combines well with the cheese and other ingredients.
The potatoes are baked, then the flesh is removed and mixed with the other ingredients. The empty potato shells are then refilled and heated in the grill ’til done to toasty goodness!
- 4 large russet potatoes
- 1 tablespoon vegetable oil
- 1 cup mild cheddar cheese, grated
- 1/2 cup sour cream
- 1 whole egg, beaten smooth
- 2 tablespoons crispy bacon bits
- 2 tablespoons chives, chopped
- 1 tablespoon dried parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Clean and dry the potatoes and rub them with a coat of oil. Grill-bake the potatoes until done, then remove from the grill to slightly cool.
Split the baked potatoes lengthwise. Carefully scoop out the flesh, leaving about one-quarter inch still attached to the skins. When you done scoopin’, the potatoes should look like little brown potato boats.
Mash the scooped out potato flesh, then combine it with the other ingredients. Spoon the filling back into the potato shells, filling the halves equally. Place them back into the grill and bake until the cheese has melted, and the filling has begun to brown.
You can really have fun with this recipe if you let yourself go!
Some other grilled potato recipes you may enjoy include these foil packet potatoes, or this recipe for for a tasty grilled potato salad.