Grilled Twice Baked Potato Recipe!

IMG 2185 640x480 Grilled Twice Baked Potato Recipe!

Whoever created the “Twice Baked Potato” recipe has my eternal appreciation and loyalty! A masterpiece of simplicity and flavor packed into a potato, brilliant! Perfect for the grill with those smoky aromas sending it over the top in my book. This is a recipe I use in my grilling classes, we usually run out of samples before I get to try any so I decided to add it to my BBQ Rib dinner, prepared on my Camp Chef Big Gas Grill awhile back. Only 9 ingredients required, about an hour of patience, an a willingness to fight for one at the dinner table is all you’ll need to be a grill hero with this recipe.

IMG 2161 640x480 Grilled Twice Baked Potato Recipe!

Start your cook with well scrubbed potatoes. The recipe is for 6 large Russet potatoes but I’m only cooking 3. This will give me 6 halves, perfect! Bake them for at least 1 hour till a fork can be inserted into the potato easily. 350 degrees F indirect heat.

IMG 2170 640x480 Grilled Twice Baked Potato Recipe!

Once your potatoes are done, cut them in half and let them sit to cool, about twenty minutes. Scoop out the potato meat leaving at least a 1/4 inch of potato meat connected to the skin. Set aside the potato meat for the next step.

IMG 2167 640x480 Grilled Twice Baked Potato Recipe!

IMG 2171 640x480 Grilled Twice Baked Potato Recipe!

IMG 2172 640x480 Grilled Twice Baked Potato Recipe!

Place all of you recipe ingredients and potato meat into a large bowl, mix thoroughly.

At this point I find myself tasting a bit to much of the Twice Baked Potato Stuffing mixture, it’s so good just like this!

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Now is the time to stuff your potatoes for the second bake. Pack them full and high!

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Back on the grill for the second bake. This should take about 20 – 30 minutes more. The secret here is to not over bake and dry out the potatoes. They will turn a beautiful amber color on the top!

Bet ya can’t just eat one!

IMG 2196 640x480 Grilled Twice Baked Potato Recipe!

Grilled Twice Baked Potato Recipe
5.0 from 1 reviews

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Recipe type: Vegetable, Side Dish
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Perfect with your favorite BBQ entrée or as a stand alone meal!
Ingredients
  • 6 large baking potatoes
  • ½ cup real bacon bits
  • 1 cup sour cream
  • ½ cup milk
  • ⅓ cup butter
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 cup shredded Cheddar cheese
  • 8 green onions, sliced
Instructions
  1. Preheat grill to 350 degrees F
  2. Place potatoes on grill and close lid.
  3. Grill for 1 hour until a fork can easily slid into the potato.
  4. Remove from heat and let cool just until you can touch them comfortably, about 20 minutes.
  5. Cut them open lengthwise and remove the cooked potato flesh.
  6. Leave a ¼ inch of potato meat connected to the potato skin.
  7. In a mixing bowl, mix the potato flesh, sour cream, milk, butter, salt, pepper, cheese, bacon bits and chopped green onions.
  8. (Optional) Reserve ¼ of bacon, cheese and onion to sprinkle over the top when finished
  9. Replace stuffing mixture into the potato skins.
  10. Grill with the lid closed for 15 – 30 minutes more.



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Stuffed Yellow Squash on the Grill

IMG 2014 640x480 Stuffed Yellow Squash on the Grill

Summer Squash or Yellow Squash on the grill is a perennial favorite for many grillers. I like to add a bit more excitement to my grilled Yellow Squash by adding a flavorful stuffing mix to the Yellow Squash. If you remember my recipe for Easy Grilled Skillet Stuffing and Tender Moist Turkey Breast recipes I mentioned that I would share my Stuffed Yellow Squash recipe and here it is!

As always on Cooking-Outdoors.com, we are keeping it a simple and flavorful recipe for the Grill.

IMG 1997 640x480 Stuffed Yellow Squash on the Grill

Pick 3 young tender firm yellow squash, wash to remove unfriendly coating and slice in half. This will give you 6 pieces. Notice the way I sliced them? I placed them down on the cutting board so the neck was pointing up before I sliced them in half, this allows them lay flat on the grill.

IMG 1999 640x480 Stuffed Yellow Squash on the Grill

Take a spoon and carefully scoop out the soft seedy section of the yellow squash, no need to scoop out the neck portion, just the body. Lightly oil all sides with extra virgin olive oil and apply a sprinkle of salt and pepper.

IMG 2000 640x480 Stuffed Yellow Squash on the Grill

Now place on the grill over direct medium-high heat for just a minute or two so you can get some beautiful grill marks. We are not cooking the squash at this point, just decorating.

IMG 2001 640x480 Stuffed Yellow Squash on the Grill

Add some Feta cheese to the Easy Grilled Skillet Stuffing recipe. You could use Goat cheese, Blue cheese or any cheese of your liking for additional flavor.

IMG 2002 640x480 Stuffed Yellow Squash on the Grill

See those beautiful grill marks! Adds character to the yellow squash. Now take your stuffing and pack it into the hollow that you made in your yellow squash.

IMG 2006 640x480 Stuffed Yellow Squash on the Grill

Now it’s time to place the yellow squash back on the grill to cook until the stuffing heats up and browns to a slight crisp. About 15 minutes over indirect heat.

IMG 2015 640x480 Stuffed Yellow Squash on the Grill

Such a simple recipe to try!

Good luck and enjoy!



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Dutch oven Stuffed Artichokes Recipe

IMG 2344 640x480 Dutch oven Stuffed Artichokes Recipe

The seasonal opportunity for Artichokes is upon us and I have a refreshing alternative to just boiling the Artichoke till done recipe we are all used too. Don’t get me wrong, I do love those Artichokes cooked till tender and dipped into my families favorite sauce, with that beautiful heat meat waiting till the end. Make my mouth water thinking about it! This Stuffed Artichoke recipe is something completely different and is perfect for the old Dutch oven. I previously was inspired by a few recipes I found in a magazine awhile back and decide to recreate a version of my own. After the taste test of 4 very large Stuffed Artichokes cooked in my Dutch oven, I can say this was a winner.

Dutch oven Stuffed Artichokes Recipe

IMG 2328 640x480 Dutch oven Stuffed Artichokes Recipe

I choose 4 large artichokes for my recipe but you could use 6 or 8 small artichokes. Just keep in mind that they need to fit in the Dutch oven you have chosen without to much crowding. They will need to stand up in the Dutch oven for the filling and need space to allow the steam to do it’s job.

IMG 2330 640x480 Dutch oven Stuffed Artichokes Recipe

Trim your Artichoke leaves to remove the thorn on the end of each leaf and remove some of the small leaves attached to the stem. Cut the Artichoke stem to about 1 inch long and test fit in your Dutch oven for clearance. The artichoke must remain upright (stem down) and the Dutch oven lid must seat completely or you won’t be steaming the Artichokes properly. If the lid won’t fit trim some of the  leaves from the top of the Artichoke as opposed to the stem. I like to eat part of the stem along with the heart of the Artichoke and the top of the Artichoke is inedible so cut there to make them fit.

IMG 2332 640x480 Dutch oven Stuffed Artichokes Recipe

The Stuffed Artichoke stuffing recipe includes: Bacon, bread crumbs, garlic, parsley, Romano/Parmesan cheese and olive oil. The recipe is below.

IMG 2336 640x480 Dutch oven Stuffed Artichokes Recipe

Now you need to stuff all of those Artichoke leaves! Take 1/4 of the Artichoke stuffing recipe and press into the leaf cavity of the Artichoke. This is the messy part but just work it in till all of the stuffing mix is gone. Then stand the Stuffed Artchoke upright into your Dutch oven. I used a 12 inch Camp Chef Dutch oven.

IMG 2340 640x480 Dutch oven Stuffed Artichokes Recipe

Add water to the depth of approximately 1 1/2 inches. Note that you will need to check the Dutch oven a couple of times during cooking to make sure you don’t evaporate all of the water out. Just add a bit more hot water as needed during the cooking process.

IMG 2341 640x480 Dutch oven Stuffed Artichokes Recipe

Now for you die hard Dutch oven purest out there, feel free to use charcoal to boil the water and steam those Artichokes. It can be done, but, well lets just say “I have been there and done that”, now prefering to use a nice stove such as the Camp Chef Big Gas Grill with 30,000 btu’s to do the work for me.

IMG 2343 640x480 Dutch oven Stuffed Artichokes Recipe

Set your stove burner to high and bring the Dutch oven to a boil, then reduce heat to a rolling simmer to steam the Stuffed Artichokes for approximately 1 hour. Test for doneness with a fork inserted into the base (above the stem) of the Artichoke, it should go in smoothly without any forcing just like a baked potato.

IMG 2349 640x480 Dutch oven Stuffed Artichokes Recipe

Sprinkle a little freshly grated cheese over the top of the Stuffed Artichoke when it is ready to serve. Have a bit of dipping sauce ready for the heart and stem if you choose. I ate two of these myself and my mind was rolling with all of the stuffing possibilities.

Let me know how yours turned out!

Dutch oven Stuffed Artichokes Recipe
5.0 from 1 reviews

Print
Recipe type: Side Dish – Vegetable
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 4 large artichokes
  • ½ cup minced bacon bits
  • 1 cup flavored bread crumbs
  • 3 cloves garlic, minced
  • ¼ cup flat leaf parsley, minced
  • ¼ cup parmesan/romano cheese. grated
  • 4 tbls extra virgin olive oil
Instructions
  1. Trim your Artichoke leaves to remove the thorn on the end of each leaf and remove some of the small leaves attached to the stem.
  2. Mix all the remaining ingredients together.
  3. Take ¼ of the Artichoke stuffing recipe and press into the leaf cavity of the each Artichoke.
  4. Then stand the Stuffed Artchoke upright into your Dutch oven.
  5. Add water to the depth of approximately 1½ inches. Note that you will need to check the Dutch oven a couple of times during the cooking process to make sure you don’t evaporate all of the water out.
  6. Just add a bit more hot water as needed to prevent.
  7. Bring the Dutch oven to a boil, then reduce heat to a rolling simmer to steam the Stuffed Artichokes for approximately one hour.
  8. Test for doneness with a fork inserted into the base (above the stem) of the Artichoke.
  9. Sprinkle a little fresh cheese over the top of the Stuffed Artichoke when it is ready to serve.



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