1 chipotle pepper from a can with sauce
2 tablespoons (30 ml) of chipotle sauce from the can
1 garlic clove, chopped
½ lime, juiced
1 tablespoon (15 ml) honey
2 tablespoons (30 ml) fresh cilantro
1 clove garlic, microplaned
½ tablespoon (2.5 ml) rosemary, chopped
1 tablespoon (15 ml) oregano, chopped
1 tablespoon (15 ml) thyme, chopped
2 tablespoons (30 ml) parmesan cheese, microplaned, to garnish
4 russet potatoes, washed, scrubbed
1 tablespoon (15 ml) paprika
1 tablespoon (15 ml) onion powder
½ tablespoon (7.5 ml) garlic powder
1 teaspoon (5 ml) cayenne
2 cloves garlic, minced
½ cup butter (120 ml), melted
Salt to season
Oil spray, for grill
4 strips bacon, grilled, roughly chopped
2 green onions, chopped
4 tablespoons sour cream
Preheat half the barbeque to med-high or 375 F (190 C).
In a food processor combine chipotle pepper, chipotle sauce, garlic cloves, lime juice, and honey, blitz then fold in cilantro, salt and pepper.
In a small bowl combine garlic, rosemary, oregano, thyme, and parmesan cheese.
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.
Remove from grill, place on a platter and top three different ways: loaded, Italian, and chipotle.
Watch Watts on the Grill
Fridays at 8pm ET on CTV Life Channel
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