DENVER — Go Broncos! GridIron Grill with Chef Jen Jasinski-Rioja shows you how to make stuffed baked potatoes worth cheering for.
To Prepare the Potato
- 6 large Idaho Potatoes, cleaned
- Olive oil to rub on outside of potato
- Kosher salt to sprinkle on outside of potato
- 1 oz. butter
After cleaning the potatoes, rub with oil, then sprinkle with salt and bake at 350 for 1 hour or until fully cooked. Let these sit to partially cool. When partially cool, cut in half and scoop out most of the insides. Brush the remaining insides with the melted butter and season with salt. Set the insides you have removed in a bowl and reserve to mix with filling.
To make the garnish
- 2 oz. olive oil
- 10 oz. bacon
- 1 red onions, diced
- 6 oz. button mushrooms
- 4 oz. broccoli crowns
- 10 oz. cheddar cheese, or provolone or whatever you like
- 5 oz. for filling, 5 oz. for topping
- 1 cup sour cream
- 2 oz. melted butter
- Salt & black pepper to taste
Heat a large saute pan. Add the oil and bacon and let the bacon render until crispy. Remove the bacon from the pan, but leave the bacon fat. Add the onions and let these caramelize. Add the broccoli and mushrooms. Cook until the mushrooms are soft, reserve.
In a stand mixer with the paddle attachment, add the melted butter, sour cream, 5oz. of the shredded cheese and reserved scooped potato. Paddle well and season with salt and pepper. Add in the rendered bacon and veggie mix.
Place this filling inside the prepared skins and then top with the remaining cheese, bake on high temp (400 degrees F) until a bit crispy.
****You can keep warm in a foil pan on the grill as easy snacks at the tailgate!!