BBQ Twice-Baked Potatoes
What’s the secret to grilling the best twice-baked potatoes? The answer: tons of cheese, BBQ spice and a big 'ol grill. This recipe is perfect for making ahead of your tailgate and then easily reheating. Straight-up Belichick strategy on this one.
8 russet potatoes
1/4 cup canola oil
1 pouch Hungry Fan® BBQ Spice Blend
1 unsalted stick of butter, brought to room temperature
1 cup sour cream
1 cup cream cheese
1 cup parmesan cheese
2 tbsp salt
Black pepper, to taste
Minced chives, to taste
Preheat your oven to 400 degrees F.
Rub or brush the potatoes in/with canola oil and place them on a baking sheet lined with foil. Pierce the potato in various spots with the tines of a fork.
Bake potatoes for 1 hour.
Remove the potatoes from the oven and let cool. Once cool enough to hold, slice the potatoes in half length-wise.
Use a spoon to remove the potato’s innards, trying hard not to tear the skin.
Place the scooped-out potato’s innards into a mixing bowl. Add in the remaining ingredients and mix together well.
Scoop the buttery mixture back into potato skin shells.
Wrap in tinfoil, transport to game, and re-heat on grill. Serve topped with a sprinkle of black pepper or minced chives.
If you are more crunched for time, you can microwave the potatoes under a wet cloth. The potato skins will become a bit more frail than if you were to bake them, but it cuts about 40 minutes of cook time out.