Name: Mushroom-Stuffed Grilled Potatoes
Prep time: 20 min
Cook time: 40 min
Ingredients: 4 large potatoes; 1 tablespoon olive oil; 1 bunch scallions, thinly sliced; 8 ounce white mushrooms, trimmed and sliced; 1 bunch chives, thinly sliced; 1 cup shredded cheddar cheese; 1/2 cup sour cream; Salt and freshly ground black pepper

Mushroom-Stuffed Grilled Potatoes

We love how easy it is to make these fancy potatoes on the grill.

By: Addie Gundry, Cookbook Author and Food Network Star

Mushroom-Stuffed Grilled Potatoes

By: Addie Gundry, Cookbook Author and Food Network Star

These grilled potatoes may be good enough for a gourmet dinner, but they are still a snap to make. All you need to do is make a little room on the grill, mix up a delicious mushroom-and-cheese filling, and get cooking. Who says backyard grilling can’t get a little fancy? You and your guests (or your family!) will love the smoky flavor of these easy grilled potatoes. They are the perfect side dish for a variety of mains, or you can make a light dinner of them all on their own.

From the Chef: "What a fun way to make potatoes! Grilling gives a smoky backyard flavor to the skin, and removing the insides to combine with more flavor packs a real punch when placed back in the potato boats and served piping hot!"
- Addie Gundry

This recipe is from RecipeLion's 103 Cookbook series, Everyday Dinner Ideas: 103 Easy Recipes for Chicken, Pasta, and Other Dishes Everyone Will Love.

Serves4

Preparation Time20 min

Cooking Time40 min

Ingredients

4 large potatoes
1 tablespoon olive oil
1 bunch scallions, thinly sliced
8 ounces white mushrooms, trimmed and sliced
1 bunch chives, thinly sliced
1 cup shredded cheddar cheese
1/2 cup sour cream
Salt and freshly ground black pepper

Instructions:

Preheat the grill to medium-high heat (about 450°F).
Slice the potatoes in half lengthwise. Brush all over with oil and place on the grill skin side down. Close the lid and cook for 30 minutes.
Remove the potatoes from the grill, leaving the grill on, and let the potatoes cool slightly. Scoop out the insides, leaving the skins intact with a 1/4-inch-thickness of potato flesh.
Place the scooped-out potato flesh in a large bowl and mash with a fork. Add the scallions, mushrooms, chives, cheddar, sour cream, and salt and pepper to taste, and stir to combine.
Divide the stuffing equally among the potato shells. Place the stuffed ptoatoes on the grill, close the lid, and cook until the cheese has melted, about 10 minutes. Serve.