Twice-Baked Potatoes on the Arteflame Grill
Introduction
Twice-baked potatoes are the ultimate indulgence—crispy on the outside, creamy and cheesy on the inside. Grilling the potatoes on the Arteflame adds a subtle smoky flavor that enhances this classic dish. With fluffy mashed potatoes, savory bacon, and gooey cheese, these twice-baked potatoes are a perfect side for any grilled meal or as a hearty standalone dish. Let’s fire up the grill and get cooking!
Ingredients
- 4 large russet potatoes
- 2 tbsp olive oil (for coating potatoes)
- 4 tbsp unsalted butter, softened
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 cup shredded cheddar cheese (divided)
- 4 slices cooked bacon, crumbled
- 2 green onions, finely chopped
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley (optional garnish)
Instructions
1. Preheat the Arteflame Grill
Fire up your Arteflame grill by soaking paper napkins in vegetable oil, placing them under firewood, and lighting the grill. Let the grill heat for about 20 minutes until the flat cooktop is at medium-high heat.
2. Bake the Potatoes
Coat the russet potatoes with olive oil and a pinch of salt. Place them directly on the flat cooktop of your Arteflame grill, close to the center for more heat. Let them bake for 50-60 minutes, turning occasionally until tender when pierced with a fork. Remove from the grill and let cool slightly. Alternatively; cook the potatoes in the micro wave for 10 minutes to get them soft, this will save a lot of time grilling them and getting them ready to scoop out.
3. Scoop Out the Potatoes
Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out the potato flesh, leaving a 1/4-inch thick shell. Place the scooped-out potato flesh into a large mixing bowl.
4. Prepare the Filling
Add softened butter, sour cream, and milk to the potato flesh. Mash until creamy and smooth. Stir in 3/4 cup of shredded cheddar cheese, crumbled bacon, and half of the chopped green onions. Season with salt and pepper to taste.
5. Fill the Potato Shells
Spoon the mashed potato mixture back into the potato shells, mounding it slightly. Place the filled potatoes back onto the flat cooktop, closer to the edge of the Arteflame for more gentle heat.
6. Add Cheese and Bake Again
Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top of the filled potatoes. Let them cook on the grill for 15-20 minutes, or until the cheese is melted and bubbly.
7. Garnish and Serve
Once the potatoes are golden and cheesy, remove them from the grill. Garnish with freshly chopped parsley or chives and the remaining green onions. Serve hot and enjoy!
Tips
- Grill Tip: If the potatoes cook too quickly, move them further from the center of the cooktop to reduce the heat.
- Crispier Shells: For extra crispy potato skins, brush the outside with a little more olive oil before the second bake.
- Smoky Flavor: For added smokiness, cook the bacon directly on the Arteflame grill before mixing it into the filling.
Variations
- Creamy Garlic Twice-Baked Potatoes: Add roasted garlic to the potato filling for a creamy, garlicky twist.
- BBQ Bacon Twice-Baked Potatoes: Mix BBQ sauce into the filling and top with extra bacon and cheddar cheese.
- Vegetarian Twice-Baked Potatoes: Skip the bacon and add sautéed spinach, mushrooms, or grilled veggies.
- Buffalo Chicken Twice-Baked Potatoes: Mix shredded grilled chicken and buffalo sauce into the potato mixture for a spicy version.
- Truffle Twice-Baked Potatoes: Drizzle truffle oil into the filling for an elegant, earthy flavor.
Best Pairings
- Grilled steak, chicken, or pork chops
- Grilled vegetables like asparagus or bell peppers
- A fresh garden salad with lemon vinaigrette
- A glass of Chardonnay or light red wine
