Friday, September 5, 2014

Cheesy Sour Cream and Chives Twice Baked Potato Skins - 52 Grilling Time Secret Extras

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This is hands down my very favorite side dish for a night on the grill.

All of the work is done in advance.  The 'taters are cooked and mashed hours ahead of time.  While of course you can do this in an oven, broiler setting; pulling these off a grill (along with a steak and corn on the cob becomes something magical!

Bar Snacks at Home!!!  I LOVE EM!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Sour Cream and Chives
Twice Baked 

  • 4 Medium Russet Baking Potatoes
  • 1/4 Cup Butter
  • 1/4 Cup Sour Cream
  • Half and Half as needed to thin the potatoes
  • Pinch of Salt and Pepper to Taste
  • 1/4 Cups fresh herbs (I used Chives), divided, save some for garnish on top
  • 3/4 Cup Extra Sharp Cheddar Cheese, freshly shredded, save some for garnish n the top
Cooking Instructions
  1. Prepare baked potatoes as you like (Microwave, oven baked, even slow cooker roasted)...
  2. Or...Turn your grill into an oven, Wrap olive oil rubbed potatoes in Aluminum Foil.Bake potatoes in a 425° (medium heat) grill (lid closed) for 45-55 minutes or until tender. 
  3. When cool enough to handle, Cut the potatoes in half.  Carefully scoop out pulp into a bowl, leaving a thin shell. Set shells aside. 
  4. Beat or mash potato pulp with butter, Sour Cream, salt and pepper and most of the herbs until smooth. Using a fork, stir in onions. and cheese. 
  5. Add additional 1/2 and 1/2 (or milk) as needed for creamy smooth potatoes.
  6. Return to the oven/grill for 15 minutes or until heated through
  7. When potatoes are done, top with the remaining Chives and cheese.
  8. Serve hot... AND ENJOY!

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