twice baked potatoes

INGREDIENTS


  • 8 Medium russet potatoes

  • 2 Cup hot milk

  • 12 Tablespoon butter, melted

  • 2 Tablespoon minced chives, optional

  • 6 Strips cooked bacon, crumbled

  • To Taste salt and pepper

  • 2 Cup shredded cheddar cheese

  • additional minced chives, for garnish

PREPARATION

Steps

1

When ready to cook, set Z Grill temperature to 450℉ and preheat, lid closed for 15 minutes.

2

Scrub the potatoes under cold running water and pat dry with paper towels. Poke in several places with a fork.

3

Arrange the potatoes directly on the grill grate and bake for about 1 hr and 15 minutes, or until the potatoes are cooked through.

4

Use oven mitts to transfer the potatoes to a rimmed baking sheet. Let the potatoes cool slightly for 5 to 10 minutes.

5

Reduce grill temperature to 375℉.

6

Cut the potatoes in half lengthwise, and scoop the potato flesh into a bowl leaving a 1/4 inch shell.

7

With a mixer, whip the potatoes on low speed for about 30 seconds. Slowly add the hot milk and melted butter. Increase the speed to medium-high and whip until the potatoes are fluffy and smooth, roughly 1-1/2 to 2 minutes.

8

Stir in the chives and bacon. Add salt and pepper to taste.

9

Lay the hollowed-out potato skins on a large baking sheet and fill each skin to heaping with the whipped potato filling. Top each potato half with a generous sprinkling of cheese.

10

Cook at 375℉ for 20 minutes or until golden brown and cheese is melted.

11

Remove from grill and top with chives, if desired. Enjoy!

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