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Stuffed Potatoes

These stuffed barbecue potatoes take some time in preparation, but hot smoking them on your barbecue should not take any extra time, and roasted potatoes do taste great. In addition these spicy party puds look wonderful on your barbecue plate.

When you are hot smoking a whole Turkey, whole Chicken, or a Cube Roll on the barbeque, there's always space left on the grill. Ideal for grilling potatoes!


Photo of Stuffed Barbecue Potatoes by Hot Smoke BBQ.


Hot Smoke BBQ Charcoal Briquettes


Ingredients


The Potatoes:


4
1/4 teaspoon
potatoes, preferably firm cooking, medium size
salt (no iodine)


Potato Stuffing


2 tablespoons
2 tablespoons
 
3 tablespoons
1 teaspoon
1/4 teaspoon
1/4 teaspoon
butter
milk, lukewarm, you may take a bit more if you feel so
onion, finely chopped
curry powder
black pepper, freshly ground
salt (no iodine)


Stuffed Potato - Herbs


Optional, in as far as you have available, you could add the following herbs to the potato stuffing, prefereably fresh:


2 tablespoons
1 tablespoon
1 tablespoon
1 tablespoon
1
Chives, finely chopped
Rosemary, finely chopped
Tarragon, finely chopped
Mint, finely chopped
Chile Pepper, red or green, finely chopped


Stuffed Potato - Capping


4 slices
 
1 teaspoon
3 tablespoons
cheese, prefereably lighly matured Edam, chopped
curry powder
olive oil, prefereably the yellow cooking type


Hot Smoke BBQ Charcoal Briquettes


Potato Preparation


To prepare these stuffed potatoes is a bit of work, but in fact quite easy:


1.

Stuffed BBQ Potatoes, ready for roasting Brush the potatoes clean under cold running water and cut in two over the flat side. Cook 10 minutes with some salt, drain and let cool down.

Carve a cavity in each half potato using a spoon. Set potato halves aside.

2.

Put the potato carvings into a bowl and add the butter. Squash, and add milk while stirring until you have a smooth mix. Add onion, curry powder and herbs (optional) and bring stuffing to your taste with salt and pepper.

Stir in some more milk if you feel the mix is too dry.

3.

Stir the curry powder through the chopped cheese.

4.

Spread the potato stuffing over the potato halves, flatten the top, and sprinkle with cheese.

Sprinkle one teaspoon of olive oil over each potato half.

5.

Weber barbecue set up for indirect grilling (example only - don't use that rib rack for roasting potatoes) Prepare your Weber Grill (or similar barbecue or smoker) for indirect grilling. Use about 10 to 12 charcoal briquettes in each side coal pocket if you set up your bbq as per the Weber instruction booklet.

You may also increase performance of your Weber by setting it up as per the method that we call Juancho's Split Grill!

Click HERE to read more about INDIRECT GRILLING

Click HERE to read more about Juancho's Split Grill


Charcoal Briquettes

Hot Smoke BBQ - Charcoal Briquettes I always use charcoal briquettes because of their even shape and size. I also found they have a more constant quality when compared with regular "lump" charcoal (mostly small lump charcoal, that is...).

Click HERE to read more about CHARCOAL BRIQUETTES


Smoke Wood

For that special smokey taste I always put a few water soaked chunks of smokewood (say about 1"-2" thick and 3"-5" long) in between or on top of the charcoal.

Click HERE to read more about SMOKEWOOD

Note: Smoke is like a condiment, adding a specific taste to your food, like salt and pepper. And just like you don't want your food to get too salty or too spicy, you don't want too much smoke either.

In general: do not exaggerate on the smoke. Just a whisp should be enough. Too much smoke will leave a bitter and/or creosote taste on your food.

Because of the fairly high temperature of the charcoal fire during hot smoking, and to prevent the smoke wood from burning too fast, I soak my smoke wood in a bucket of water for a couple of days prior to use.

6.

Hot smoke the stuffed potatoes for thirty to forty five minutes in a closed barbecue.

Stuffed potatoes surrounding two chickens, after 20 minutes of indirect grilling In the non-vegetarian segment of the barbecue world, the hot smoking of these stuffed potatoes can be combined ideally with hot smoked meat like chicken or spare-ribs.






Hot Smoke BBQ Charcoal Briquettes


The PitBoss Suggests


If you please, serve with some mayonaise, curry sauce and/or garlic sauce. Tastes good!


Furthermore, these stuffed potatoes combine very well with:

Brined & Hot Smoked Turkey

Photo of Brined and Hot Smoked Turkey by Hot Smoke BBQ. Since two years we barbecue a turkey on Christmas Eve. Besides being an active and original way to spend a beautiful evening, this barbecued turkey does taste absolutely fantastic as well!

Hot Smoked Cube Roll / Ribeye Roast

Brazos Dry Rub To make Roast Beef in your kettle grill is really quite easy. The combination of indirect grilling and hot smoking enables you to slow roast this whole Ribeye (or Cube Roll) to perfection without charring the outside.

Mexican Tomato Salsa

Photo of Mexican Classic Tomato Salsa by Hot Smoke BBQ. For a Mexican barbecue party, this classic salsa is an absolute must. My wife Juanita loves the Mexican cuisine, and this healthy tomato salsa is one of her favourites.


Photo of Classic Mexican Tomato Salsa by Hot Smoke BBQ


And how about another Hot Smoke Barbecue Potato Recipe:


Hot Smoke Barbecue Fries

Hot Smoke Barbecue Fries Once you have tried these smoke-grilled potatoes, you won't be able to resist making them every time you see some spare space on the grate...






At Hot Smoke BBQ we love Chile Peppers!




Keep Smokin' !