I love loaded potatoes, but they can be a bit heavy in the summer. Slicing cooked potatoes and grilling them while grilling other items, is a wonderful way to bring loaded potatoes into any summer meal.
I pre-cook the potatoes in the microwave for a couple of minutes before slicing and grilling. You’ll want to cool them down a little bit before slicing so you don’t burn yourself. I often cook them the day before and put them in the refrigerator overnight. If I don’t cook them the day before, after microwaving them I put them directly into the refrigerator for about 15 minutes to cool down before slicing them.
Cook 1 potato per person. When slicing them cut off a little bit from each end so they will stay flat when they are on the grill. The thinner you slice, the more toppings you’ll have versus the potato ratio. Be careful not to slice too thin or they will be hard to keep together when grilling. I find about 1/2 inch thick works the best for me.
Get them ready with the oil and seasonings and have the toppings ready to go.
Grill potatoes over direct heat about 3 to 5 minutes per side. You want them nice and brown and a little crispy. Take them off direct heat and top with what ever toppings you like. I add my chives or green onions after I remove them from the grill.
Try with Smoked Ribs with a Cocoa Dry Rub, Maple Glazed Pork Chops or BBQ Rib Burgers.
Enjoy!
Grilled Loaded Potatoes
Equipment
- Microwave
- Cutting board and knife
- Grill or Outdoor Barbeque
- Small kitchen barbeque style brush
Ingredients
- 4 each russet potatoes
- 2 tbsp vegetable oil or canola oil
Seasoning Blend
- ½ tsp sea salt
- ½ tsp black pepper
- ¼ tsp mustard dry
- 1 tsp oregano
- 1 tsp rosemary
Toppings
- ¼ cup sour cream
- 3 tbsp colby jack cheese or cheddar, shredded
- 2 tbsp chives or green onions sliced
- 2 tbsp bacon bits
Instructions
- Stab the potatoes several times with a fork and cook in the microwave 2 minutes per side. Cool in the refrigerator for at least 15 minutes before slicing (I cook them the day before and put them in the refrigerator overnight).
- Mix together the dry spices.
- Slice potatoes ½ - 1 inch thick, cutting off the very ends so they will stay flat. Brush one side with oil and sprinkle with the seasoning blend. Turn slices over and repeat, making sure to get oil around the sides of the potato slices.
- Grill over medium heat about 3 to 5 minutes per side (3 minutes if they weren’t cooled down overnight). In the last 2 minutes of cooking time, slide the potatoes to a cooler spot on the grill and top with the toppings. I like to smear the sour cream on, then sprinkle on the cheese and bacon bits. Reserve the green onions or chives for after they come off the grill.