Ingredients
CHIPOTLE TOPPING:
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1 chipotle pepper from a can with sauce
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2 tablespoons (30 ml) of chipotle sauce from the can
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1 garlic clove, chopped
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½ lime, juiced
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1 tablespoon (15 ml) honey
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2 tablespoons (30 ml) fresh cilantro
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Salt
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Pepper
ITALIAN TOPPING:
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1 clove garlic, microplaned
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½ tablespoon (2.5 ml) rosemary, chopped
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1 tablespoon (15 ml) oregano, chopped
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1 tablespoon (15 ml) thyme, chopped
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2 tablespoons (30 ml) parmesan cheese, microplaned, to garnish
POTATO:
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4 russet potatoes, washed, scrubbed
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1 tablespoon (15 ml) paprika
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1 tablespoon (15 ml) onion powder
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½ tablespoon (7.5 ml) garlic powder
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1 teaspoon (5 ml) cayenne
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2 cloves garlic, minced
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½ cup butter (120 ml), melted
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Salt to season
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Oil spray, for grill
LOADED TOPPING:
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4 strips bacon, grilled, roughly chopped
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2 green onions, chopped
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4 tablespoons sour cream
EQUIPMENT:
Directions
- Preheat half the barbeque to med-high or 375 F (190 C).
CHIPOTLE TOPPING:
- In a food processor combine chipotle pepper, chipotle sauce, garlic cloves, lime juice, and honey, blitz then fold in cilantro, salt and pepper.
ITALIAN TOPPING:
- In a small bowl combine garlic, rosemary, oregano, thyme, and parmesan cheese.
POTATO:
- Insert wooden skewers lengthwise through the potatoes.
- Using a small knife cut through the potato to the skewer and turn the potato while cutting.
- Cut until the entire potato has been continuously cut from one end to the opposite end.
- In a bowl combine garlic and melted butter.
- In another bowl combine paprika, onion powder, garlic powder, and cayenne.
- Spray the cut potatoes.
- Holding the skewered potatoes over the spice bowl, sprinkle the spice mix over the potatoes while turning until they are lightly coated.
- Place the potatoes on the unlit side of the barbeque season with salt, then brush with garlic butter and cook for 45 minutes with indirect cooking method.
- Once cooked move to the direct heat side of the grill and brush with more garlic butter to apply some char.
TO SERVE:
- Remove from grill, place on a platter and top three different ways: loaded, Italian, and chipotle.
