Recipe courtesy of Kardea Brown
Loaded Grilled Potatoes with Gochujang Sour Cream
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- Level: Easy
- Total: 1 hr 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 429
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 36 mg
- Sodium
- 747 mg
"Baked" potatoes on the grill? You bet! There's no need to heat up the kitchen with the oven to cook these potatoes. And even better, I poke holes in the aluminum foil before cooking so that the smoky flavor of the grill can infuse the potatoes while they cook. Yum!
- Level: Easy
- Total: 1 hr 25 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 429
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 44 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 11 g
- Cholesterol
- 36 mg
- Sodium
- 747 mg
Ingredients
Directions
Special equipment:
a grill- Preheat the grill to medium heat (350 degrees F).
- Rub the potatoes with the oil and sprinkle with salt. Wrap tightly with aluminum foil and prick both the foil and potato with a fork.
- Place the potatoes on the grill. Cover the grill with the lid and cook until the potatoes can be easily pierced with a paring knife, 45 minutes to 1 hour.
- Remove the potatoes from the grill and let cool 5 minutes.
- Stir together the sour cream and gochujang. Cut a slit in the center of each potato and press the sides together. Fluff the potato with a fork.
- Top each potato with the desired amount of sour cream, kimchi and bacon. Sprinkle with green onions and sesame seeds. Serve immediately.
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