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The world's best baked potatoes from the grill - "Loaded potatoes"

Name: The world's best baked potatoes from the grill - "Loaded potatoes"
Yield: 4Portions
Ingredients: 4 store potatoes; 4 tbsp butter; 2 tbsp sour cream; 1 tsp smoked peppers; 0.5 tsp cayenne; 1 tsp celery salt; 2 tbsp finely chopped parsley; 4 tbsp grated cheddar; 4 tbsp chorizo; 1 pcs chili; some spring onions; 2 tbsp sour cream; 4 skiver bacon; 4 tbsp grated yellow cheese; a little fresh parsley

Baked potatoes should not be wrapped in aluminum foil, then they will be cooked!

Ingredients

large baked potatoes

Baked potato

4 store potatoes
4 tbsp butter
2 tbsp sour cream
1 tsp smoked peppers
0,5 tsp cayenne
1 tsp celery salt
2 tbsp finely chopped parsley

Topping - Cheddar and chorizo

4 tbsp grated cheddar
4 tbsp chorizo
1 pcs chili
some spring onions

Topping - Bacon and sour cream

2 tbsp sour cream
4 skiver bacon
4 tbsp grated yellow cheese
a little fresh parsley

Turning a regular potato into a delicious meal or accompaniment makes me happy! The grill is perfect for making baked potatoes. The taste of barbecue, smoke and good accessories make these potatoes so good. Baked potatoes should not be wrapped in aluminum foil as they will be boiled and not baked. With this method, the skin is crispy, the potato is baked and with a wonderful barbecue taste. Top these potatoes with your favorite topping. With full control of the temperature in the grill, this recipe is very simple.

Step 1

Start by washing the potatoes and dry them well. Pour on a little olive oil and season with barbecue rub or salt and pepper. Let them rest for 15 minutes before placing them on the grill.

Step 2

Baked potatoes should be grilled on indirect heat. I use a Weber pellet grill (smokefire) and set at 180 degrees. This recipe can be made on all grills, but then try to get about 180 degrees in the grill and feel free to add a little moist wood to get the delicious smoky taste on the potato peel.

Step 3

Place the potatoes on the grill grate and here they should enjoy for 1,5 - 2 hours. The time will vary slightly with the size of the potato. Check with a sharp knife when the time approaches that the potato is completely tender in the middle. When the potatoes are ready, take them out of the grill and place on a tray so they can cool down a bit. Do not turn off the oven.

Step 4

When the potatoes have cooled down a bit, I divide the potato into 2 lengthwise as shown in the picture. Using a spoon, scrape out some of the potato filling and place in a bowl. Be careful not to damage the skin.

Step 5

Mix spice butter, cheese, salt and pepper together with the hot potato filling. Put this back in each shell. Now I top the potatoes with optional filling. Today I made 2 of my favorites. One potato with cheddar and chorizo and one with bacon and yellow cheese.

Step 6

Put back in the grill for about 20 more minutes at 180 degrees until all the filling is properly melted.

Step 7

Top with a little sour cream on the potato with bacon, and chili on the potato with chorizo. Here you can of course use your favorite topping, but the method is fantastic for baked potatoes. I also made a video that shows the whole process.