Best 2 Twice Grilled Potatoes Recipes
Twice-grilled potatoes are a delectable culinary creation that tantalizes taste buds with a symphony of flavors and textures. Originating from the vibrant streets of Mexico, these grilled potato gems have captured the hearts of foodies worldwide. Their crispy exteriors, fluffy interiors, and smoky undertones make them an irresistible treat, perfect for any occasion.
This comprehensive guide unveils the secrets behind crafting the perfect twice-grilled potatoes, guiding you through a culinary journey that will transform ordinary potatoes into extraordinary delights. Discover the art of selecting the ideal potatoes, mastering the grilling technique, and exploring a plethora of tantalizing variations, including the classic Mexican-style twice-grilled potatoes, a zesty lemon-herb version, and a piquant chipotle-spiced rendition. Embark on this flavor-filled adventure and elevate your grilling repertoire to new heights.
WEBER'S TWICE-GRILLED POTATOES WITH GRUYERE CHEESE AND DIJON
A new take on an old steak-house standard. This version ups the ante with Gruyère cheese and Dijon mustard. From Weber's Big Book of Grilling, by Jamie Purviance and Sandra S. McRae.
Provided by BecR2400
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brush or spray the potato halves with vegetable oil. Grill over Direct Medium heat until tender when pierced with a fork, 30 to 35 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.
- When cool enough to handle, use a small sharp knife to cut around the cut side of the potato to within 1/4 inch of the skin. Using a teaspoon or melon baller, scoop out the interior of the potato, leaving a 1/4-inch-thick shell attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing.
- TO MAKE THE STUFFING:.
- Using a potato masher or pastry blender, mash the potato pulp. Add the sour cream and milk and mix well. Stir in the ham and half of the cheese. Add the mustard and season with salt and pepper. Mix well. Adjust the seasoning with more mustard, if desired. Divide the stuffing evenly among the skins so the stuffing mounds slightly. Sprinkle the remaining cheese over the stuffing.
- Grill the stuffed potatoes over Direct Medium heat until the cheese is melted and the potatoes are heated through, about 10 minutes. Serve immediately.
- Note: Try a Cheddar & Bacon version, or Blue Cheese and Chives.
Nutrition Facts : Calories 244.8, Fat 13.2, SaturatedFat 7.5, Cholesterol 41.2, Sodium 111, Carbohydrate 20.4, Fiber 2.4, Sugar 1.8, Protein 11.7
TWICE-GRILLED POTATOES
Number Of Ingredients 10
Steps:
- Brush or spray the potato halves with vegetable oil. Grill over Direct Medium heat until tender when pierced with a fork, 30 to 35 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.When cool enough to handle, use a small sharp knife to cut around the cut side of the potato to within 1/4 inch of the skin. Using a teaspoon or melon baller, scoop out the interior of the potato, leaving a 1/4 inch thick shell attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing.TO MAKE THE STUFFING: Using a potato masher or pastry blender, mash the potato pulp. Add the sour cream and milk and mix well. Stir in the ham and half of the cheese. Add the mustard and season with salt and pepper. Mix well. Adjust the seasoning with more mustard, if desired. Divide the stuffing evenly among the skins so the stuffing mounds slightly. Sprinkle the remaining cheese over the stuffing.Grill the stuffed potatoes over Direct Medium heat until the cheese is melted and the potatoes are heated through, about 10 minutes. Serve immediately.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right potatoes: Use small to medium-sized potatoes that are firm and have thin skins, such as Yukon Gold, red potatoes, or fingerling potatoes.
- Boil the potatoes first: Boiling the potatoes before grilling helps them cook more evenly and prevents them from burning.
- Grill the potatoes in a single layer: Don't overcrowd the grill, or the potatoes will steam instead of grill.
- Flip the potatoes halfway through grilling: This ensures that they cook evenly on all sides.
- Brush the potatoes with oil or butter: This helps them brown and crisp up.
- Season the potatoes with your favorite herbs and spices: Some popular options include garlic, rosemary, thyme, paprika, and salt and pepper.
- Serve the potatoes hot: They're best enjoyed immediately after grilling.
Conclusion:
Twice-grilled potatoes are a delicious and versatile side dish that can be enjoyed with a variety of meals. They're easy to make and can be customized to your liking. Whether you like them crispy or soft, spicy or mild, there's a twice-grilled potato recipe out there for you. So next time you're looking for a quick and easy side dish, give twice-grilled potatoes a try.
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