Twice-Grilled Potatoes by Jamie Purviance and Sandra S. McRae

Twice-Grilled Potatoes
by Jamie Purviance and Sandra S. McRae
from Weber's Big Book of Grilling
(Chronicle, 2001)
Makes 8 servings

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A new take on an old steak-house standard. This version ups the ante with Gruyère cheese and Dijon mustard.

This recipe requires the direct-cooking method over a medium heat.


convert		Ingredients
4		Russet potatoes (about 2 1/2 pounds), scrubbed and halves lengthwise
		Vegetable oil

		For the stuffing
3/4 cup		sour cream
1/2 cup		whole milk
1/2 cup		minced cooked ham
1 1/2 cups		grated Gruyère cheese, divided
2 teaspoons		Dijon mustard
		Kosher salt
		Freshly ground black pepper

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Method

1. 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.

2. 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
1. 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.

2. Grill the stuffed potatoes over Direct Medium heat until the cheese is melted and the potatoes are heated through, about 10 minutes. Serve immediately.

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