Elevate your summer cookout with this flavorful recipe for Twice Baked Potatoes on the Grill. Easy to prepare and loaded with rich, savory taste, these potatoes offer the perfect blend of crisp skin and creamy, cheesy filling.
Whether served as a hearty side dish at a BBQ or a stand-alone meal for a light dinner, this versatile recipe adds a gourmet touch to the humble spud. So, let's fire up the grill and let these wonderful twice-baked potatoes become the star of your outdoor feast!
Table of Contents
Why This Recipe Works
This recipe stands out for a few significant reasons. Firstly, cooking potatoes on the grill lends a delightful smoky flavor that elevates the usual baked potato taste. The outside shell becomes wonderfully crispy, contrasting the smooth, creamy inside. This texture combination is sure to satisfy your palate. Moreover, you are free to customize the filling according to your preferences, with ingredients like bacon, green onions, and various cheeses. It's not only versatile but also a great way to make use of leftovers in your fridge.
Secondly, despite the impressive results, this recipe is relatively simple to execute. It's perfect for grill novices and seasoned pitmasters alike. Not only does it save space in your oven, but it also allows you to enjoy the outdoors while cooking. The twice-baked process may seem laborious, but it's key to achieving the perfect balance of crisp exterior and melt-in-your-mouth interior. When you serve these mouth-watering potatoes, your guests will appreciate your culinary skills without knowing how easy it was to create such a delicious dish.
Ingredients
Russet Potatoes -The starchiness of Russet potatoes makes them perfect for this recipe as they hold up well during baking and grilling. If you don't have russets, you could also use Yukon Gold or any other high-starch potatoes.
Olive Oil -Olive oil will give the potatoes a nice crust and enhance the flavor. If you don't have olive oil, you can use other vegetable oils like canola or sunflower.
Butter -Butter adds a rich and creamy taste to the potato filling. If you want a healthier version, you can replace it with Greek yogurt or low-fat cream cheese.
Shredded Cheddar Cheese -The cheese melts to create a creamy and flavorful filling. Feel free to substitute with other types of cheeses like mozzarella, gouda, or Monterey Jack.
Salt and Pepper -Seasoning is key for these potatoes. While I suggest salt and pepper, you can experiment with other seasonings like garlic powder, onion powder, or paprika.
Tips
- Choose evenly sized potatoes for consistent cooking.
- Make sure to thoroughly wash and dry your potatoes before starting.
- Do not over-mix the potato filling as it can become gummy. Mix just until it’s combined.
- Wrap each potato in foil to prevent them from burning on the grill.
- You can prepare these potatoes in advance and just reheat on the grill when ready to serve.
How to Serve
Twice baked potatoes are a versatile side dish that can be served with a variety of meals. They're hearty enough to stand up to robust meats like steak or roast chicken, but also pair well with lighter fare such as grilled fish or a fresh salad.
- For specific serving ideas, try pairing these grilled twice baked potatoes with a nicely marinated flank steak for a classic BBQ meal.
- Alternatively, for a lighter fare, serve them alongside grilled salmon with a squeeze of lemon. The freshness of the fish will nicely balance the rich and creamy potatoes.
- Lastly, for a vegetarian option, pair these potatoes with a crisp green salad topped with your favorite dressing. The contrast of the warm, hearty potato and the cool, refreshing salad makes for a satisfying meal.
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Twice Baked Potatoes on Grill
Ingredients
- 4 medium-sized russet potatoes
- 2 tablespoons of olive oil
- ¼ cup of melted butter
- 1 cup of shredded cheddarcheese
- Salt and pepper to taste
Instructions
- Preheat your grill to medium heat.
- Prick the potatoes with a fork, then coat each with olive oil. Wrap them individually in foil.
- Place the potatoes on the grill and close the lid. Grill for about 60 minutes, or until tender.
- Carefully remove the potatoes and let them cool. Once cool enough to handle, cut them in half lengthwise.
- Scoop out the insides of each potato half, leaving a thin shell. Place the scooped-out potato in a bowl.
- Add the melted butter, shredded cheese, salt, and pepper to the bowl with the scooped-out potato. Mix until well combined.
- Spoon the mixture back into the potato shells.
- Place the filled potatoes back on the grill, close the lid, and grill for another 15-20 minutes, or until the cheese is melted and bubbly.
Notes
- Choose evenly sized potatoes for consistent cooking.
- Make sure to thoroughly wash and dry your potatoes before starting.
- Do not over-mix the potato filling as it can become gummy. Mix just until it’s combined.
- Wrap each potato in foil to prevent them from burning on the grill.
- You can prepare these potatoes in advance and just reheat on the grill when ready to serve.