These potatoes are perfect as a side for a steak. You can prepare them on grill, but I have instructions utilizing the microwave and oven. I included a creamy drizzle of sour cream mixed with chipotle to add some heat.
Ingredients
1-2 lb medium baking potatoes, such as Russet
3/4 - 1 cup bbq sauce of your choice
1/3 cup finely shredded cheese of your choice, Cheddar, Cojita,
4-5 tbsp finely chopped scallions or chives
2 tsp garlic powder
tt salt and pepper
Instructions
Please read Susie's Tips and Tricks
1. Slice potatoes; utilize a large wooden spoon near the potato; to prevent you from slicing off a piece of potato. Gently slice until you meet the spoon, approximately every 1/8" to 1/4". Now place on a microwave-safe plate and par-cook. Approximately 3-5 minutes depending on the size. This helps quicken the baking time. The potatoes should be moderately firm.
2. Mix the bbq sauce, cheese, scallions, and garlic powder with salt and pepper. With a pastry brush generously spread the sauce all over the potatoes and in between each slice.
3. Wrap each potato in small piece of aluminum foil or place in an oven-safe casserole dish and cover to bake at 425F approximately 20-25 minutes.
4. Meantime, prepare sauce while potatoes are baking. Mix in a small bowl: 4 oz sour cream, salt and pepper, 1-2 tsp onion or garlic powder, 1 tsp smoked paprika, a pinch of sugar, and minced chipotle peppers. Blend well and place in refrigerator.
Susie's Tips and Tricks
I use waxy potatoes often and like the texture. You can use the variety of potato you prefer.
If using the bbq/grill without the microwave; potatoes take approximately 1 hour to fully cook. I prefer to wrap individually, but you could place in a foil tin and cover.
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