Anyone tried this?
GRILLED POTATO BOMBS
Posted on March 18, 2012 by Sean Scribner
This past weekend I made potato bombs for the first time. I was inspired by the BBQ Pit Boys’ videoon YouTube and thought I’d give it a shot. Since this was my first attempt, I decided to go simple. Here’s what I did.
1. The first thing I did was core out the center of 6 giant Russet potatoes. I tried to get the roundest potatoes available since I figured the longer variations would be too hard to core. I searched every local retailer in vain for an apple corer and had to settle on using a long, thin knife. (Note: I will neverdo that again.) Whatever you choose to use, your potatoes should look something like this.
A cored out Russet potato. Be sure to keep the core.
2. I chose some very simple ingredients to fill my potatoes with. I was more interested in trying out the technique than I was in trying to be super creative.
Selecting what to stuff your potatoes with is the hardest part of the process.
I elected to make two different kinds: 1.) Canadian bacon, green pepper, onion, and cheddar cheese; and 2.) Oven-roasted turkey breast, green pepper, onion, and cheddar cheese. Selecting the fillings is actually the toughest part of the whole process, simply because the varieties are endless. But once you pick them out you simply stuff as much as you can into the potato and plug the ends with the tips of the core.
3. Once the potatoes were all stuffed and plugged, I wrapped each one with two strips of bacon.
How could anything wrapped in bacon go wrong?
Next I wrapped each of them in foil. I was careful to fold the foil differently for each kind so I could tell what was what. Thinking ahead = good.
Make sure you know which is which before you start to cook them.
4. I grilled the potato bombs using the smoke box of my Smoke Hollow 47180T. I grilled them between 380-415 degrees for about an hour or so, turning them once halfway through. In the BBQ Pit Boys’ video the bacon came out crispy. Mine, however, was not. So to crisp it up I unwrapped a few potato bombs and placed them over the coals to finish them off.
Yes, that is cheddar cheese you see oozing out the end. Mmm...
5. The final product turned out very nice. The potatoes were done all the way through, and all the ingredients stuffed inside were cooked perfectly. I ended up cutting one in half lengthwise and covering one half with Ranch dressing and the other half with some Sweet Baby Ray’s. My wife went the sour cream route. Both of us were stuffed after eating one potato and a side salad each.
The final product with some Ranch dressing.
GRILLED POTATO BOMBS
Posted on March 18, 2012 by Sean Scribner
This past weekend I made potato bombs for the first time. I was inspired by the BBQ Pit Boys’ videoon YouTube and thought I’d give it a shot. Since this was my first attempt, I decided to go simple. Here’s what I did.
1. The first thing I did was core out the center of 6 giant Russet potatoes. I tried to get the roundest potatoes available since I figured the longer variations would be too hard to core. I searched every local retailer in vain for an apple corer and had to settle on using a long, thin knife. (Note: I will neverdo that again.) Whatever you choose to use, your potatoes should look something like this.
A cored out Russet potato. Be sure to keep the core.
2. I chose some very simple ingredients to fill my potatoes with. I was more interested in trying out the technique than I was in trying to be super creative.
Selecting what to stuff your potatoes with is the hardest part of the process.
I elected to make two different kinds: 1.) Canadian bacon, green pepper, onion, and cheddar cheese; and 2.) Oven-roasted turkey breast, green pepper, onion, and cheddar cheese. Selecting the fillings is actually the toughest part of the whole process, simply because the varieties are endless. But once you pick them out you simply stuff as much as you can into the potato and plug the ends with the tips of the core.
3. Once the potatoes were all stuffed and plugged, I wrapped each one with two strips of bacon.
How could anything wrapped in bacon go wrong?
Next I wrapped each of them in foil. I was careful to fold the foil differently for each kind so I could tell what was what. Thinking ahead = good.
Make sure you know which is which before you start to cook them.
4. I grilled the potato bombs using the smoke box of my Smoke Hollow 47180T. I grilled them between 380-415 degrees for about an hour or so, turning them once halfway through. In the BBQ Pit Boys’ video the bacon came out crispy. Mine, however, was not. So to crisp it up I unwrapped a few potato bombs and placed them over the coals to finish them off.
Yes, that is cheddar cheese you see oozing out the end. Mmm...
5. The final product turned out very nice. The potatoes were done all the way through, and all the ingredients stuffed inside were cooked perfectly. I ended up cutting one in half lengthwise and covering one half with Ranch dressing and the other half with some Sweet Baby Ray’s. My wife went the sour cream route. Both of us were stuffed after eating one potato and a side salad each.
The final product with some Ranch dressing.
