BBQ grilled potato skins with butter and pesto
YOU WILL NEED
-4 Large potatoes, I love using Yukon Gold
-4-8 strips of bacon, depending on how much you love it
-Broccoli, chopped
-One large onion, chopped finely
-1/2 cup of butter
-1 tablespoon of pesto
-Optional: Cheese, sour cream
SO!
-Pre-heat
the oven at 350
-Bake the potatoes for about an hour, until they are fork tender
-Place the bacon strips on parchemin paper and cook for about 20 minutes or until they are crisp. Remove from the oven and using a paper towel, remove the excess fat from each strip. Use your fingers to turn the bacon into small pieces. Set aside
While the potatoes are baking...
-Add a tablespoon of olive oil and a tablespoon of butter to a heated pan. Caramelize the onions and when they turn light brown, lower the heat, add the broccoli and cover your pan until they are cooked (about 5 minutes). Add the bacon and taste...
-In a smaller pan, add the 1/2 cup of butter and the pesto. Melt it on low heat, stir occasionally. Set aside.
-Remove the potatoes from the oven and let them cool until you are able to handle them witout burning the heck out of your hands.
-Cut the potatoes in half and remove the middle, leaving about 1/2 inch all around. Brush them on both sides with the butter/pesto mix
-Turn on the BBQ on high. Cook the potatoes for 3-4 minutes on each side or until they are nicely grilled. Remove from the heat.
-In a plate, put the grilled potato skins and stuff them with your bacon-broccoli-onion mixture. Add some cheese or sour cream and serve with your favorite meat or savour them alone!
Yummy.
***Extra***
Remember how you put the inside of the potatoes aside? Mash it, add some herbs, salt, pepper and mayonnaise and VOILA! You have a mashed potato salad.
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