Categories: Sides

Ingredients

• 1 cedar plank (10x6 inches)
• 4 strips thick-sliced bacon, chopped
• 4 russet potatoes, scrubbed
• Kosher salt and black pepper
• 2 cups shredded smoked mozzarella
• 1/2 cup sour cream
• 1/4 cup minced scallions
• Smoked paprika
• 4 tbsp unsalted butter

Directions

1. Soak plank in water according to package directions. Prepare grill for two-zone grilling, heating one side to high and the other side to low to maintain a temp of 400.

2. Cook bacon in a skillet until crisp; transfer to a paper towel-lined plate and reserve 3 tbsp drippings.

3. Rub potatoes with 1 tbsp reserved drippings, pierce skins several times with a fork and sprinkle with salt and pepper.

4. Place plank on high-heat side of grill until it begins to smolder and crackle, about 3 minutes. Turn plank over and transfer to the low-heat side of the grill.

5. Arrange potatoes on plank; cook, covered, until fork-tender, 50-60 minutes.

6. Transfer potatoes to a cutting board; remove plank from grill and set aside. Leave grill on.

7. Cut off the top 1/4-inch of each potato, lengthwise, while they’re still hot. Scoop potato flesh into a bowl, being careful not to tear the skins of the potato shells.

8. Stir mozzarella, sour cream, scallions, bacon and remaining 2 tbsp drippings into potato flesh; season with salt and pepper. Mound potato mixture into shells; sprinkle with smoked paprika.

9. Return plank to low-heat side of grill; arrange stuffed potatoes on plank. Cook potatoes until heated through and tops are golden, 8-10 minutes.

10. . Top each potato with 1 tbsp butter.

Email to a friend | Print this recipe | Back