Baked Potato Grilled Cheese Recipe 465

BAKED POTATOES ON THE GRILL

Steps:

• Warm up the grill to medium heat.
• Wash and dry potatoes. Poke potatoes all over with a fork. Rub with olive oil and sprinkle with salt. Roll each potato up in aluminum foil and fold the ends in. Place potatoes on the grill and close the lid. Grill until fork-tender, rotating every 15 minutes or so, about 1 hour.

GRILLED CHEESY LOADED POTATOES

Steps:

• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Heat a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside.
• Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes.
• Sprinkle with the Cheddar and move back to direct heat. Cook, uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.

BAKED GRILLED CHEESE

Steps:

• Preheat oven to 450°F.
• Lightly butter one side of each slice of bread.
• Place on a cookie sheet butter side down.
• Place 2 slices cheese on each piece of bread.
• Place other piece of bread on top, lightly butter side up.
• Bake for approximately 5 minutes.
• Then flip each sandwich over.
• Bake additional 3-4 minute until done.

GRILLED BAKED POTATOES

Steps:

• Preheat a charcoal, gas or electric grill.
• Cut the freshly baked potatoes in half lengthwise. Brush the cut side of each with some of the olive oil. Season to taste with salt and pepper.
• Place the potatoes cut side down on the grill. Grill until they are heated and brown grill marks are on the surface, but don't blacken.
• Sprinkle with parsley and serve.

GRILLED BAKED POTATOES

Steps:

• Place the potatoes into a large pot with water to cover. Bring to a boil and cook over medium-high heat for about 10 minutes, or until tender.
• Preheat the grill to medium-high heat. Drain potatoes and toss with olive oil, black pepper, rosemary and salt to taste.
• Place the potatoes skin-side down over indirect heat on the grill and reserve liquid. Grill for about 15 minutes. Remove potatoes to a serving plate and sprinkle with the reserved olive oil mixture.

GRILLED "BAKED" POTATOES

Steps:

• Each potato is going to need 2 wraps of foil so if you are grilling 4 potatoes, you will need 8 pieces of foil.
• Scrub potatoes clean and poke holes all around potato. Brush olive oil over the potato. ( I just use my hands).
• Wrap potatoes in foil tightly.
• Place on the grill (if using a gas grill, place on top) 400 degrees. Leave them there for an hour, turing at the 30 minute point.
• Remove from grill and enjoy with whatever toppings you like.
• This is what I do, I put my potatoes in first, then corn (for grilled corn) and then my meat (chicken, steak, whatever you like). It all cooks in the grill and ready at the same time.
• Try it and see what you think -- .

BAKED POTATOES ON THE GRILL

Steps:

• Preheat a grill to medium heat. Use a paring knife to poke each potato 4 to 6 times. Rub the potatoes with the olive oil, then generously season with salt and pepper.
• Wrap each potato in a 12-by-12-inch piece of heavy-duty aluminum foil, then place on the grill. (If using a charcoal grill, place over the area with coals.) Grill with the lid closed until a paring knife slides easily into each potato, 50 to 60 minutes.
• Remove from the grill and let cool for 5 minutes before unwrapping. Serve with butter, sour cream and chives.

GRILLED CHEESY POTATOES

Steps:

• Place potatoes and 3 tablespoons water in a microwave-safe bowl. Cover and microwave on high for 3-4 minutes or until almost tender; drain., In a large bowl, combine the cheese and onion. Stir in the potatoes. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). , Combine the Worcestershire sauce, salt, garlic powder, pepper and remaining water; sprinkle over potatoes. Dot with butter. , Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 8-10 minutes or until potatoes are tender and cheese is melted.