Grilled Loaded Baked Potato

Grilled Loaded Baked Potato

Load your potatoes with fire-grilled greatness.

Serves 4.


Ingredients

 

4 large Idaho baking potatoes

1 stick butter

¼ cup sour cream

¼ cup buttermilk

8 ounces shredded cheddar cheese

8 slices bacon, cooked and finely-crumbled

4 tablespoons sliced green onion

4 tablespoons olive oil

Salt and pepper

Granulated garlic to taste

 

 

Directions

 

Step 1

Scrub the potatoes under cold water to remove any dirt. Then, completely dry the potatoes.

 

Step 2

Heat your grill to 375 degrees F. Wrap each potato in foil and place over indirect heat for 1 hour. Then, remove them from the grill.

 

Step 3

Once the potatoes are cool enough to handle, cut the top third off and remove all but a quarter-inch of the flesh of each potato. Stir the flesh from all 4 potatoes in a bowl with 1 stick butter, sour cream, sliced green onion, and buttermilk, until thoroughly combined and a mashed-like consistency forms. Then, season with salt, pepper, and garlic powder to taste.

 

Step 4

Brush the outer skins of each potato with olive oil and sprinkle them with salt. Place the oiled and seasoned potato shells on a sheet pan and evenly fill each potato with the mashed-potato mixture. Then, evenly top each potato with shredded cheddar and bacon crumbles.

 

 

Step 5

Place the filled potatoes directly on the grates of the grill over direct heat. Slightly press down on each potato to get a flat bottom for extra contact. Cook until skins are crisp and grill marks form, about 8-10 minutes. The insides of the potatoes should be warm and the cheese fully melted. Then, remove from grill and dig in.

 

 

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While created by our chefs and inspired by the LongHorn menu, these exact recipes are not available to order in-restaurant. Find out what is.