Grilled Loaded Smashed Potatoes
16 small potatoes, mix variety of red, white, and/or purple skinned
2 tablespoons olive oil
Garlic salt, to taste
1 cup freshly grated cheese
Freshly ground black pepper
1 cup sour cream
8 slices of cooked bacon
1. Scrub potatoes and place in a medium saucepan. Add cold water to completely cover potatoes. Bring water to a boil over medium-high heat, add 1 tablespoon kosher salt, reduce heat to a simmer. Cook potatoes until a pairing knife can be slide into center of potato with no resistance, about 20 minutes. Strain potatoes and let sit until cool enough to handle.
2. Arrange potatoes on a baking sheet. Gently smash each potato with the palm of your hand until split open, but not breaking apart. Brush potatoes with olive oil and season to taste with garlic salt. Flip potatoes, oil and season second side.
3. Set up grill for direct medium heat. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Cook the potatoes three minutes a side or until well browned. While the second side is cooking top with shredded cheese.
4. Remove potatoes from the grill and place on serving platter. Season with pepper. Top with sour cream and bacon.
INSIDE TIP: To make inside, on step 3, fry in a non stick skillet in batches.
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