People who live in the South are famous for justifying any measure of over-indulgence. But it tastes so good…
Sweet tea? There’s a reason the word ‘sweet’ come first, you know what I mean? But it tastes so good we love it, regardless of what our dentist might say.
This grilled loaded potato is an ideal accompaniment to prime rib hot off the grill. So, as a result, without one blink of an eye, I added an entire stick of butter to just two grilled potatoes. Stay with me here. I can justify this.
It’s all about moderation, right? We eat a bowl of corn flakes with skim milk so we can later indulge in fried chicken. We settle for a few sliced tomatoes, so we can enjoy a nice pulled pork sandwich. It’s all about balance – the yin and yang, don’t you think?
The potatoes just off the grill are already delicious. If you don’t want to add all the good stuff, just open the potato, drizzle with a little olive oil, add some salt and pepper and enjoy.
This is a recipe to use when you already have the grill going for a prime rib or some other large cut of meat. However, I have also been known to make grilled loaded potatoes just for the sheer joy of eating them. The grill, especially if you’re using a Char-Broil® TRU-Infrared™, yields an incredibly creamy potato with a lusciously-flavored skin. You could stop right there and not add the bacon, sour cream, shredded cheese and chives, but do you really want to sacrifice that much? Eat some bran flakes in the morning and it will all be good.
ALERT: This recipe actually involves mashing real potatoes. If you do not own a potato masher, invest in one. They’re only about $10 and you will not be able to live with yourself if you don’t learn how to make homemade mashed potatoes.
- 2 large russet potatoes
- Vegetable oil
- Salt and pepper, to taste
- Dried oregano
- 4 strips of center-cut bacon
- ½ to 1 stick melted butter
- ½ cup sharp Cheddar cheese, shredded
- 4 tablespoons sour cream
- 2 teaspoons fresh chives, chopped
- Preheat your grill to medium high.
- Wash and dry potatoes.
- Cut two pieces of heavy duty aluminum foil large enough to wrap around each potato. Place the potatoes in the foil and then rub with about a teaspoon of vegetable oil. Generously salt and pepper the potatoes and sprinkle with oregano. Tightly wrap the potatoes in the foil and place them in the raised rack of your grill. (If you don’t have a raised rack, place the potatoes on the coolest part of the grill over indirect heat.)
- Shut the lid and grill the potatoes, turning over after 30 minutes for about an hour or until a fork can easily pierce the skin and the flesh is soft.
- While the potatoes are cooking, preheat your oven to 400°F and place the bacon on a rimmed, foil-covered cookie sheet. Bake the bacon for 15-20 minutes or until the bacon is brown and crisp. Drain on paper towels, crumble and reserve.
- Cut each potato in half horizontally and scoop out the flesh with a spoon into a bowl. Add about half the melted butter and mash with a potato masher or fork. If potatoes look too dry, continue adding butter until the consistency is smooth. Salt and pepper to taste.
- Fill the empty potato shells with the mashed potatoes and top with equal portions of the shredded cheese, sour cream, crumbled bacon and chopped chives.