August 17, 2012

Recipe of the week: BBQ grilled potato skins

BBQ season is far from being over! My fellow bacon lovers will love this easy recipe.

BBQ grilled potato skins with butter and pesto

-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


 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...don't eat it all though....season more if necessary.
-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!



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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