Grilled Cheesy Loaded Potatoes

Name: Grilled Cheesy Loaded Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6
Cuisine: Casserole
Ingredients: 8 slices bacon, cut into 1-inch pieces; 3 russet potatoes, thinly sliced; Kosher salt and freshly ground black pepper; 8 ounces Cabot Seriously Sharp Yellow Cheddar, grated (2 cups); 2 tablespoons Cabot Sour Cream; 3 scallions, sliced

Servings

6

Prep Time

15 minutes

Cook Time

45 minutes

Our loaded potato skillet recipe is an effortless side dish, making it an ideal accompaniment to a family dinner or picnic. This cheesy potato bake has all the yummy flavor of classic loaded baked potatoes: gooey cheese, crispy bacon, sour cream and sliced scallions. And, since this dish is made on the grill, rather than in the oven, you’ll love the fabulous smoky grill flavor! Not only are these skillet potatoes a crowd-pleaser, but they’re also simple to prepare and require minimal cleanup, making this recipe an all-around winner. Make this skillet potato recipe for your next summer cookout and then share the recipe with friends and family on Facebook, Pinterest, Twitter or Instagram – and be sure to use our handle @cabotcheese when posting on Instagram.

Prepare a grill for direct and indirect heat:

1) For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium.

2) For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Consult the grill manufacturer’s guide for best results.)

Heat a 10-inch cast-iron skillet on direct heat and add the bacon. Cook, stirring often, until crispy, for approximately 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate and set aside.

Add the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes.

Sprinkle with grated Cabot Seriously Sharp Yellow Cheddar and move back to direct heat.

Cook uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dollop with Cabot Sour Cream and sprinkle with the sliced scallions and reserved bacon.

For another tasty and comforting potato recipe, try our Loaded Baked Potato Soup. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this loaded potato skillet recipe, so please rate and review it when you have the chance.

Ingredients

8 slices bacon, cut into 1-inch pieces
3 russet potatoes, thinly sliced
Kosher salt and freshly ground black pepper
8 ounces Cabot Seriously Sharp Yellow Cheddar, grated (2 cups)
2 tablespoons Cabot Sour Cream
3 scallions, sliced

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Directions

PREPARE a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer’s guide for best results.)
HEAT a 10-inch cast-iron skillet on direct heat and add the bacon; cook, stirring often, until crispy, about 5 minutes. Remove the bacon with a slotted spoon to a paper-towel lined plate; set aside.
ADD the potatoes and sprinkle with salt and pepper. Stir to coat with the bacon fat, then move to indirect heat and cover the grill. Cook, uncovering the grill and stirring every 5 minutes, until the potatoes are tender, about 20 minutes.
SPRINKLE with the cheddar and move back to direct heat.
COOK uncovered, until the potato bottoms are golden and the cheese is melted, about 10 minutes, depending on the heat of your grill. Let cool for 10 minutes, then dot with the sour cream and sprinkle with the scallions and reserved bacon.