Cooking stuffed potatoes is made a lot easier when you use a plank to cook them on, both protecting them from burning, adding an additional flavor, and providing support when lifting and moving.
There are a wide variety of planks to choose from, yet all work well. Although it is always recommended to soak them if you forget it isn’t a major setback and you can use them dry.
At first, the recipe may seem to be a little simple but no additional changes are needed, the result is an amazing flavor with a great balance. Selecting quality ingredients, especially the bacon and cheese however does have an impact on the final result.
The stuffed potatoes can be garnished and served straight off the plank.
Once the filling is combined it is scooped into the potato skins on the plank.
Garnish the stuffed potatoes just befor serving so the sour cream doesn’t;t melt and the spring onion doesn’t wilt.
The stuffed potatoes may be cooked in a smoker, closed grill, or camp oven.
This is just one sample recipe from BBQ Brain Misko’s cookbook Grilling With House of Q. The photos are Copyright Figure 1 Publishing. All rights reserved.
Planked Stuffed Potatoes Recipe
Cooking stuffed potatoes is made a lot easier when you use a plank to cook them on, both protecting them from burning and adding an additional flavor.
Preparation 15 minutes
Cook 1 hour 10 minutes
Ready in 1 hour 25 minutes
Servings 6 Servings
Ingredients
- 3 large russet potatoes washed and scrubbed
- 1/4 cup butter
- 1/2 sweet onion diced
- 1 cup cottage cheese
- 2 cups grated cheddar cheese
- 2 tablespoons sea salt or Kosher salt
- 8 rashes bacon fried until crisp, cooled, and crumbed
- 1/2 cup sour cream to garnish
- 2 spring onions thinly sliced to garnish
Equipment
- plank
- large bowl
- saute pan
Directions
- Oven-roast or grill the potatoes for 40 to 60 minutes at 350 degrees F (280 degrees C) until a knife or toothpick can pierce the potatoes and easily be removed. Take the potatoes off the heat, and allow them to cool until they are easy to handle.
- Cut the potatoes in half lengthwise. Using a spoon, scoop out the flesh, leaving enough attached to the skin so the potato has some structure.
- Place the potato flesh in a large bowl. Place the potatoes skin side down evenly spaced on a presoaked cooking plank.
- Melt the butter in a sauté pan on low to medium heat. Add the onions and cook until softened, 5 to 15 minutes.
- Using a fork, stir the onions into the potato filling, then mash the potatoes. Add the cottage cheese, cheddar cheese, and salt then mix thoroughly. Adjust the seasoning, as necessary.
- Scoop this filling into the potato skins on the plank.Tip: You can make the potatoes ahead to this point, and then chill them until you’re ready to finish them at your cookout.
- Prepare your grill for cooking on medium heat. Set the plank on the grill with the stuffed potatoes on top. Close the lid and plank-roast the potatoes for 20 to 30 minutes.
- Remove the stuffed potatoes from the grill when the cheese is melted. Serve on individual plates and garnish with bacon bits, sour cream, and spring onions.
Nutritional Information
Calories: 455kcalCarbohydrates: 39gProtein: 18gFat: 26gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 76mgSodium: 2770mgPotassium: 908mgFiber: 3gSugar: 4gVitamin A: 825IUVitamin C: 13mgCalcium: 351mgIron: 2mg
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