Twice Baked Garlic Potatoes
We love twice baked potatoes because there’s so much you can stuff them with, leftover meat, veggies or whatever. There lots of goodies for stuffing so we have lots of opportunities. Patti decided to use a garlic sauce in the potatoes and loved it. She used it instead of the usual butter, sour cream and milk. It worked really well. They’ll also work beautifully on raw veggies for snacks and veggie platters, or as a substitute for some white sauces.
Twice Baked Garlic Potatoes
A Pellet Grill Recipe
Prep Time: 10 minutes
Cook Time: smoke 30 min., cook 10 min. @ 300 degrees (150c)
Grill: Louisiana Wood Pellet Grill/Smoker
Pellets: Pacific Pellet Gourmet Blend (Oak, Cherry and Pecan)
Ingredients: Twice Baked Garlic Potatoes
- 4 large baking potatoes
- 1 12oz. bottle Burger Time Dips & Spreads garlic flavor
- 1 cup fresh or frozen broccoli, chopped
- 1 cup green onions, sliced
- 1 cup crisp bacon, crumbled
- ¾ cup cheddar cheese, shredded
- ½ teaspoon white pepper
Directions: Twice Baked Garlic Potatoes
Pierce the potatoes so they don’t explode then bake whole potatoes until soft. When cooled slice in half lengthwise. Scoop out the flesh using a spoon leaving about 1/4 inch of the shell intact. In a medium bowl combine remaining ingredients mixing well. Pile the potato mixture high into the potato shells.
Place your potatoes directly onto the grill and just let them hang out in the smoke and get happy for 30 minutes or so. This is referred to as “smoking”; the temperature is around 165-180 degrees. 30 minutes of smoking is not enough to have any cooking effect on your food but it is enough to open the pours up so that it can pick up all the flavor of the smoke
After 30 minutes, turn the heat up to 300 degrees (150c) for about 15-20 minutes. Keeping in mind there guys are half done when you put them on and your just finishing them off.
Scoop Out the Pototoe Leaving About 1/4 Inch of the Shell
Pile the Potato Mixture High into the Potato Shells
Twice Baked Garlic Potatoes
A Pellet Grill Recipe
On The Louisiana Wood Pellet Grill
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Akorn Kamado, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion, Do What You Love
Ken & Patti
http://datenightdoins.com
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Country Bob’s All Purpose Sauce
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PelletCan
A storage container & dispenser for wood pellets
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Louisiana Wood Pellet Grills
877 303 3134
http://www.louisiana-grills.com/
Pacific Pellet
http://www.pacificpelletbbq.com/
