Twice Grilled Gruyere Potatoes |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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TWICE GRILLED GRUYERE POTATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Harrison Estate in Crandall, Texas in 1999. Ingredients:
3 large baking potatoes halved lengthwise |
vegetable oil |
1 cup grated gruyere cheese |
1/2 cup sour cream |
1/4 cup heavy cream |
1/4 cup chopped cooked bacon |
2 teaspoons dijon mustard |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Brush potato halves with vegetable oil and grill over indirect heat for 35 minutes.
2. Turn several times during cooking them remove from heat allow to cool enough to handle.
3. Using a small spoon scoop out the flesh of the potatoes leaving a shell about 1/4 thick.
4. Mash potato pulp and stir in half the cheese, sour cream, milk, bacon, mustard, salt, and pepper.
5. Divide stuffing among the potato shells and top with remaining cheese.
6. Grill directly over hot coals until potatoes are heated through and cheese has melted.
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