WEBER'S TWICE-GRILLED POTATOES WITH GRUYERE CHEESE AND DIJON
A new take on an old steak-house standard. This version ups the ante with Gruyère cheese and Dijon mustard. From Weber's Big Book of Grilling, by Jamie Purviance and Sandra S. McRae.
Provided by BecR2400
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Brush or spray the potato halves with vegetable oil. Grill over Direct Medium heat until tender when pierced with a fork, 30 to 35 minutes, turning three or four times during grilling time. Remove from the grill and allow to cool slightly.
- When cool enough to handle, use a small sharp knife to cut around the cut side of the potato to within 1/4 inch of the skin. Using a teaspoon or melon baller, scoop out the interior of the potato, leaving a 1/4-inch-thick shell attached to the skin. Place the potato pulp in a large bowl. Set the potato shells aside while preparing the stuffing.
- TO MAKE THE STUFFING:.
- Using a potato masher or pastry blender, mash the potato pulp. Add the sour cream and milk and mix well. Stir in the ham and half of the cheese. Add the mustard and season with salt and pepper. Mix well. Adjust the seasoning with more mustard, if desired. Divide the stuffing evenly among the skins so the stuffing mounds slightly. Sprinkle the remaining cheese over the stuffing.
- Grill the stuffed potatoes over Direct Medium heat until the cheese is melted and the potatoes are heated through, about 10 minutes. Serve immediately.
- Note: Try a Cheddar & Bacon version, or Blue Cheese and Chives.
Nutrition Facts : Calories 244.8, Fat 13.2, SaturatedFat 7.5, Cholesterol 41.2, Sodium 111, Carbohydrate 20.4, Fiber 2.4, Sugar 1.8, Protein 11.7
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Howard Holley
[email protected]I love the combination of flavors in these potatoes. The Gruyère cheese and Dijon mustard add a nice touch of sophistication.
Xasan Sharma
[email protected]These potatoes are a bit time-consuming to make, but they're worth the effort. They're a perfect side dish for a special occasion.
LYDIA ADDAE
[email protected]I'm not a fan of Dijon mustard, so I omitted it from the recipe. The potatoes were still very flavorful.
Waheed Baloch
[email protected]I made these potatoes for a potluck and they were a huge hit! Everyone raved about them and asked for the recipe.
Danilo Alfaro
[email protected]I'm a vegetarian, so I used vegetable broth instead of chicken broth. The potatoes were still delicious and flavorful.
Sirjan Sk
[email protected]These potatoes are so easy to make, and they're always a crowd-pleaser. I like to serve them with grilled chicken or fish.
Khem Sunuwar
[email protected]I grilled the potatoes over a charcoal fire, which gave them a nice smoky flavor. I also added some chopped bacon to the potatoes before grilling them. They were amazing!
H Khan
[email protected]I followed the recipe exactly and the potatoes turned out perfectly. They were crispy on the outside and fluffy on the inside. The cheese and Dijon mustard added a nice touch of flavor.
Terry Terence
[email protected]I'm not a big fan of Gruyère cheese, so I used cheddar instead. The potatoes were still delicious, but I think the Gruyère would have added a more complex flavor.
Ch Munir
[email protected]These potatoes were a hit at my last dinner party! Everyone loved the crispy, cheesy crust and the tender, fluffy insides. I'll definitely be making them again.