Grilled Twice Baked Potatoes
Deliciously cheesy Grilled Twice Baked Potatoes, a mouthwatering twist on a classic favorite. This potato side dish will be a hit all summer!
Servings: 8 servings
Equipment
Ingredients
For the potatoes
- 4 large Russet potatoes cleaned
- 2 tablespoons olive oil any vegetable oil you prefer
- ½ teaspoon salt
- ½ teaspoon onion powder
For the twice-baked potato filling
- ½ teaspoon salt
- ½ teaspoon onion powder
- ¼ teaspoon ground pepper
- ½ cup low-sodium chicken broth or milk
- ¼ cup salted butter, melted 1/2 stick
- 1 cup sour cream
- ½ cup bacon bits more for toppings (you could use 8 bacon strips cooked and crumbled)
- 1-1/2 cup shredded cheese divided (I used Colby Jack, but you could use Mozzarella, a mix of gouda, smoked gouda or even pepper jack for some spices)
Instructions
- Set your BBQ for indirect heating and heat up to 400°F with the lid closed so the temperature is even throughout.
- Place the potatoes on a plate. With a fork, poke each potato 3 to 4 times. Then, coat them with olive oil. Sprinkle salt and onion powder to coat each potato.
- Place the potatoes directly on the preheated grill. Close the grill and cook for 75 minutes or until the internal temperature of the potatoes reaches 205°F.
- Remove the potatoes from the grill and let them cool off.
- Once the potatoes are cool enough to touch, slice them in half, length-wise.
- Spoon out the white portion of the potato into a mixing bowl. Add in the salt, onion powder, and pepper. Next, add in the chicken broth and the melted butter. Mix with a hand mixer until combined. (The texture won’t be smooth yet.)
- Add the sour cream, bacon bits, and 1 cup of shredded cheese. Mix with the hand mixer until all ingredients are combined.
- With a spoon, scoop some of the potato mixture back into the potato skins. Top each potato with some additional shredded cheese and bacon bits.
- Place your stuffed potatoes on a half cookie sheet or a disposable aluminum pan and place them directly on the grill.
- Cook for 20 minutes or until the cheese is melted and the potatoes are heated through.
Notes
- Depending on the size of the potatoes, your cooking time may vary. This is why I rely on internal temperature. When the potatoes are cooked, the skin will feel crispy, and when pushing on it slightly, it feels tender.
- When scooping the flesh out, be careful not to damage the skin. Leave about 1/8 to 1/4-inch of the white part of the potato inside.
Nutrition
Serving: 1potato half | Calories: 379kcal | Carbohydrates: 39g | Protein: 11g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 665mg | Potassium: 850mg | Fiber: 4g | Sugar: 2g | Vitamin A: 406IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 2mg
