Bacon Wrapped BBQ Potato Boats
STUFFED POTATO BOATS
I don’t know if these are appetizers, a side dish, main dish or what but one thing is for certain, they are fantastic! I also don’t know what to call them. Are they potato boats? Glorified potato skins? BBQ Cupcakes? Call them whatever you’d like, just make sure to get the ingredients and make them immediately, if not sooner.
THE POTATO PROCESS
These potatoes were cooked, stuffed, and cooked again to create a tongue tantalizing treat for you to enjoy. I’d say that they are actually a form of twice baked potato. We used a sausage and cheese filling, but you could stuff them with whatever you’d like. They would be great if you replaced the sausage with pulled pork, leftover brisket (what is “leftover” brisket?) or any other protein you can dream up.
The beauty of these is how easy they are to make. Granted, there are a few steps to making them, but it is not difficult. Precooking the sausage is simple and combining the stuffing ingredients are really the most time-consuming parts of the process but they are still simple to do. It can take a couple of hours to make these from start to finish but it is well worth it in the end. Your friends and family will surely be asking you to make these on repeat.
Good BBQ doesn’t have to just be beef, pork, and poultry. Nope, vegetables need some BBQ love as well. This recipe will surely have you wanting to eat your veggies, just like our Mom’s used to tell us. They are so packed with flavor that they will have you coming back for more…and more…and more…. I hope that you enjoy the video. This recipe is definitely one that you should try for yourself. Let us know when you do, we would love to see it! Until then, remember to get out and grill, and I’ll see you the next time on The FOGO Life!
- Fill your grill with FOGO Premium Charcoal and prepare it for indirect grilling at 400°.
- Scrub the potatoes to remove any dirt. Place one potato in the center of a sheet of aluminum foil. Coat with olive oil and sprinkle with Salt & Pepper. Wrap each potato tightly.
- One the grill is up to temperature, place the wrapped potatoes on the grate and allow to cook until fork tender. Approx. one hour.
- Place the Carbon Steel Pan on your stove over medium heat. Use the boning knife to cut the sausage links open. Add the meat to the pan and cook until cooked through and fully browned. Remove and drain the sausage.
- While the potatoes are cooking, prepare your filling by combining the cream cheese, Cheddar cheese, sausage, BBQ Rub, & BBQ Sauce.
- Once the potatoes are done, remove them from the grill and allow them to cool slightly. Cut the ends from the potatoes and cut each potato in half. Stand each side of the potato with the larger side facing up. Use a spoon or melon baller to hollow out each tater leaving a layer of potato on the skin and at the bottom. Add half of the scooped-out potato to the cream cheese mixture. Stuff each potato half with the cream cheese mixture. Next, wrap each potato around the outside with one or two strips of bacon, making sure that each potato is fully wrapped. Secure the bacon with a toothpick. Sprinkle the bacon with a bit more BBQ Rub.
- Place the wrapped potatoes on the Ceramic Grilling Plate and place it on the grate. Cook until the bacon is crispy. In the last 10 minutes, top each potato with a touch more cheddar and continue cooking until the cheese is melted and remove from the grill.
- Top each potato with another squirt of BBQ Sauce and the chopped chives. Simply cut it open and enjoy!
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