Stuffed potatoes make an interesting buffet table addition or a super accompaniment to nearly any recipe and stuffed baked potatoes are rich, filling and just as easy to do on the grill as in the oven. The stuffed baked potatoes in this grilled potato recipe are started off in the microwave to soften them and finished on the grill.
Half are stuffed with an Italian style tomato mixture and the rest have a creamy curry filling. You can serve one of each type to each guest. Vegetable kabobs go beautifully with this recipe for grilled potatoes or meat or chicken kabobs if you are serving non-vegetarians.
The ingredients list for this recipe is quite a short one, which is something a lot of home cooks look for, but do not worry about any flavor being lacking because this is a full-flavored dish, featuring all the tastes you would expect coming together perfectly. The first thing you need to do is microwave the potatoes. Cooking them on the barbeque whole takes a very long time because they are large and also because they are very dense, so unless you want the barbeque on for hours simply microwave them.
It is both quicker and easier and the flavor and texture of the finished stuffed potatoes will be the same. While the potatoes are tenderizing in the microwave you can make some squares out of foil because the potatoes are going to be wrapped in these when they are stuffed and cooking. Remove the middle of each potato so you end up with cute little boat shapes. You do not have to be really accurate with these. A bit of homemade charm is always good, so do not worry about them not looking identical.
Some of the potato boats are filled with one filling and some are filled with another. For the first filling you will combine tomato concentrate with oregano, cheese and onion. For the second, mix lemon juice with curry powder and sour cream. You can see these two fillings are very different which is good because everyone will get a taste of both, and see which they prefer. Also, if someone is not keen on tomatoes they can have a curry one. If someone dislikes curry they can have a tomato one. So you end up with something for every palate. Each of the fillings has some mashed potato in too, the potato you removed from the potato boats, so you will have plenty.
These are best if you grill them for about 20 minutes until they are piping hot, and then you can serve them. Because there is no meat in these you might wish to serve them alongside some chicken, beef or even fish or seafood. Something else you might want to do is serve these with mixed veggie kabobs if you want to serve a really colorful dish which will appeal to all the senses. These make wonderful comfort food so if you are in the mood for a potato based side dish but you fancy something different from what you usually have, or you want a hearty appetizer, you cannot go wrong with these.
- 4 medium potatoes
- 2 tablespoons tomato concentrate
- 1 tablespoon grated mozzarella
- ¼ onion, grated
- ½ teaspoon dried oregano
- 3 tablespoons sour cream
- 1 teaspoon lemon juice
- ½ teaspoon curry powder
- Pinch of salt
- Wash the potatoes and pierce the skins a few times with a knife. Place them on paper towels and microwave for 10 minutes on high power or until they are soft.
- Preheat the grill to medium.
- Cut eight squares of 12 inches each from heavy-duty aluminum foil.
- Slice each potato in half and scoop out some of the flesh to make a narrow boat shape.
- Keep the scooped out flesh!
- Put one potato half on each foil square. Combine the tomato concentrate, oregano, grated cheese, and grated onion in one bowl and the lemon juice, sour cream, curry powder and salt in another to make the fillings.
- Divide the reserved potato mixture between the two fillings and mash everything together well.
- Place the tomato mixture in 4 of the potato halves and the curry filling in the other 4 halves.
- Bring up the top and bottom edges of the foil to stop the filling falling out but leaving a bit of space for steam to escape during cooking.
- Grill for 20 minutes over indirect heat or until everything is, hot.
- Serve immediately.
These stuffed potatoes make a real crowd pleaser and everyone will want some. The only thing will be guessing which flavor is more popular because they are both very appealing. Serve them with colorful mixed vegetable kabobs like you can see in the picture, or offer them as an appetizer. One is not enough and in fact people will want to try one of each flavor, so count on one of each flavor per person and this recipe will serve 4 people if you do that. Else make them for a buffet and you will have 8 stuffed potato halves.
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