APPS & SIDES
Potatoes-Bacon
Loaded, flavorful "volcano" bites that are perfect for game days, holiday appetizers.
Prep Time
20 Min
Cook Time
1.5H
SERVINGS
6-8
Prep Time
20 Min
Cook Time
1.5H
SERVINGS
6-8
Recommend
INGREDIENTS
Potatoes & Prep
- 6-8 large Russet potatoes
- Vegetable oil
- Kosher salt
Filling
- 1 lb chorizo
- 1 cup sharp cheddar cheese
- 5 oz cream cheese
- ¼ cup Mexican crema
- 2-3 green onions
- 2-3 tbsp Heath Riles BBQ Honey Chipotle Rub
Assembly & Finish
- Thick-cut bacon slices
- Heath Riles BBQ Honey Chipotle Rub
- Heath Riles Vinegar BBQ sauce
- Fresh cilantro
TIPS
- Poke potatoes well to avoid exploding during initial cook.
- Leave ¼-inch potato wall for sturdy structure when stuffing.
- Secure bacon with toothpicks—prevents unraveling on grill.
STEP-BY-STEP INSTRUCTIONS
Step 1: Prep and initial cook potatoes
Preheat Z Grills to 375°F. Wash potatoes, poke holes with fork, coat with oil and salt. Place directly on grates; cook about 45 minutes until soft.
Step 2: Brown chorizo
While potatoes cook, brown chorizo in pan. Drain grease with towel; cool slightly.
Step 3: Hollow potatoes
Remove potatoes. Slice small cap off top and bottom. Scoop out insides, leaving ~¼-inch wall.
Step 4:Make and stuff filling
Mix scooped potato with chorizo, sharp cheddar, cream cheese, Mexican crema, green onions, and 2-3 tbsp Heath Riles BBQ Honey Chipotle Rub. Stuff mixture back into potato shells .
Step 5: Wrap and season
Wrap each stuffed potato with 2 slices thick-cut bacon; secure with toothpicks. Dust bacon with more Heath Riles BBQ Honey Chipotle Rub.
Step 6: Finish and serve
Return to grill until bacon crisps (45-60 min). Top with extra sharp cheddar to melt. Drizzle Mexican crema and Heath Riles Vinegar BBQ sauce; garnish with cilantro.
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