Baked potatoes are so good that they become even better by baking them twice!
Leaving the potatoes whole and baking them on the grill steams the interior, keeping them moist and fluffy. Then you mash and mix the potato with spiced sour cream, top it with shredded cheddar cheese and bake it again. Yum!
Twice Baked Potatoes Recipe
This method bakes the potatoes whole and bakes them twice to make the interiors super fluffy. If you prefer a firmer interior, Grill Baked Potatoes And Twice Baked Potatoes Are The Best Ever
Course. Lunch. Dinner. Side Dish. Vegetable.
Preparation time. 15 minutes
Cooking time. 90 minutes plus another 5 minutes after the potatoes are stuffed
1 tablespoon of Simon & Garfunkel Rub
1/2 cup sour cream
2 baking potatoes, preferably Burbank Russets
4 tablespoons cheddar cheese, shredded
1) Prep. Mix the spices with the sour cream before you start cooking so the water in the sour cream will reconstitute the dried herbs. Refrigerate.
2) With a brush or scrubby sponge devoid of soap, rub the skins to remove all dirt, but not so hard to remove the skins. Cut out any bad spots.
3) Fire up. Set up a grill for 2-zone cooking and shoot for 325°F in the indirect zone.
4) Cook. Bake the potatoes whole over indirect heat at about 325°F for about 90 minutes or more until they hit about 200°F in the center.
5) Remove the potatoes from the grill, slice in half lengthwise, scoop the meat from the shells and place in a bowl. Add the spiced sour cream and mix it in with a fork leaving it a little lumpy. Don't use a blender or you risk making it too mushy (you get the sticky starches aggravated and you end up with a plastic like glue). Spoon the mixture back into the shells, sprinkle with the cheese, and put back on the grill over direct heat until the skin begins to darken and the cheese melts.
6) Serve. Serve immediately.