Grilled Loaded Potatoes
Grilling potatoes is a quick, easy way to make a tasty side dish for almost any outdoor grilling adventure. Whether you load them or not is your choice, you will end up with crispy potato slices.
Servings: 4 people
Calories: 152kcal
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.
Nutrition
Calories: 152kcal | Carbohydrates: 2g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 18mg | Sodium: 435mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 276IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg