Another great recipe from our friends over at Memphis Grills. Try this one out soon.
We prefer to bake potatoes the traditional way on the grill, without any tin foil wrapping. It’s hard to resist the resulting flavor and texture of the potato skin when done this way. It adds another layer of flavor to the finished dish. Stuffed with left-over pulled pork and topped with melted cheddar, this potato is hearty enough to be the main course when supper time rolls around. Pair it with a salad of your choice and you have a delicious meal that doesn’t take up too much of your precious time.
Preparation
1. Pre-heat the Memphis Pellet Grill to 425 F
2. Prick the potatoes using a fork or pointed skewer, coat with olive oil and sprinkle with salt and pepper. Place on the lower rack of the pre-heated Memphis and close the lid. Bake for 45 minutes to one hour. The potatoes are done when an inserted skewer meets no resistance and the interior of the potato is soft. Remove potatoes from the grill but don’t turn the grill off.
3. Cut the potatoes in half and place on a foil lined baking sheet. Loosen the cooked potato inside the skin so that it is light and fluffed up. Put ¼ cup of the pulled pork on top of each potato half, then top the pulled pork with ¼ C of the shredded cheddar cheese.
4. Drizzle ¼ C of BBQ sauce over each of the dressed potatoes.
5. Place the baking sheet holding the potatoes back onto the lower rack of the Memphis Pellet Grill and close the lid. Bake for 5 more minutes or until the pulled pork is heated and the cheese is nicely melted.
6. Serve garnished with a dollop of sour cream if desired.
Courtesy of Memphis Grills.
