Potatoes stuffed with cheddar cheese, crisp pancetta, sour cream and fresh chives and topped with more melted cheddar. A quick start in the microwave and finishing off on the grill helps to shorten the cooking time.
Directions for: All-Dressed Stuffed Potatoes
Ingredients
4 large potatoes, washed and pricked with a fork
2 slices pancetta 1 cm (1/4 inch) thick, cubed
1 cup grated sharp orange cheddar
1 cup sour cream
cup butter
cup chopped fresh chives
1 pinch salt and pepper
Directions
1. Cook the potatoes in a microwave oven set to maximum, about 7 minutes. Turn and cook until tender, about 8 more minutes depending on size. Let cool.
2. Preheat the grill, setting the burners to high. Meanwhile, fry the pancetta in a skillet until crisp. Drain on paper towels. Set aside.
3. Lay the potatoes on a clean surface and cut a horizontal slice off the top of each potato. Scoop out the flesh, leaving about 1 cm (1/2 inch) all around. Set aside the flesh and the skins.
4. In a bowl, mash the potato flesh with 250 ml (1 cup) cheese and the sour cream, butter, chives and pancetta. Season with salt and pepper. Stuff the hollowed skins generously. Sprinkle with the remaining cheese.
5. Set the grill to medium. Place the potatoes on the grate and cook until the cheese is golden, about 20 minutes.
6. Serve with the American-Style Double Cheeseburgers and the Pomegranate-Glazed Pork Ribs.
See more: North American, Grill, Potatoes, Side, Barbeque, BBQ