Many people enjoy grilled meats, whether it’s chicken, beef or pork. With many grilling out during these days of summer, the baked potato has been a long-standing accompaniment to those grilled meats we enjoy. Topped with butter and sour cream, it goes splendidly with whatever meat you’re grilling!
But, how about a “change of wardrobe” for the potato? I’m sharing today a different way to “dress-up” the potato to give a new flavor to it. The recipe, “Stuffed Potatoes,” are potatoes that start out baked, but have additional flavorings added to them to make them more flavorful and perk up the grilled foods even more!
In the recipe, it calls for 6 large baking potatoes. I would choose the potatoes that are found loose in the produce bin at the grocery store, as these are more uniform in size than those that are sold in 10 pound bags. I always have made it a practice of scrubbing the potatoes under running water, wrapping them in foil and baking them at 400 degrees until a fork inserted comes out easily. Of course, the microwave can really cut down on the baking time for a potato. A trick I learned from my Mom is to clean the potatoes as usual, then place them in a plastic shopping bag. Set the microwave on 100% power and bake them until soft. When checking the potatoes, be careful of the build-up of steam. Cooking the potatoes this way makes them more moist, whether you’re serving your potatoes plain or in the recipe below.
Notice also that you can use pimento cheese or regular cheese in this recipe. If you have some pimento cheese on hand, this would work well with this dish, as it’s more spicier than regular cheese. But, sharp cheese works equally as well, too. It’s just a matter of which you prefer according to your own taste.
Not long ago, I passed along some recipes used for grilling and if you missed them earlier, here’s the links to those, so you can get them:
Let’s make the next baked potatoes you serve with grilled meat be something special, just by following this recipe:
- 6 large baking potatoes
- 2 cups sour cream (1 pint)
- 1 cup pimento cheese OR grated sharp cheese
- 2 tablespoons butter
- 1 small onion, grated
- 1/4 cup chopped, fresh parsley
- 1 teaspoon garlic salt
- salt & pepper to taste
- paprika to top the potatoes
Bake the potatoes until soft and remove from the oven. Mix the rest of the ingredients in a large bowl with electric mixer. Cut the potatoes in half lengthwise and scoop the potato from their shells with a spoon. Add the potato to the sour cream mixture and beat thoroughly. Spoon this mixture back into the potato shells and sprinkle with paprika. Bake at 350 degrees for about 30-35 minutes or until hot throughout. Yield: 6 servings.
Note: These can be frozen by wrapping in foil or Ziploc bags. Reheat at 350 degrees for 1 hour.