FOOD

Grilled Broccoli Cheddar Potato Bombs

These cheesy, thick potatoes put wedges to shame.

FOOD

Grilled Broccoli Cheddar Potato Bombs

These cheesy, thick potatoes put wedges to shame.

Ingredients

  • 1 small broccoli head
  • 8 ounces cream cheese, room temperature
  • 4 ounces shredded cheddar cheese
  • Salt and pepper, to taste
  • 6 large russet potatoes
  • Sour cream, for serving
  • Minced chives, for garnish

Steps

  1. Preheat grill to 325°F. If you have a 3 burner grill, light only 2 sides; if you have a 2 burner grill, light only 1 side. You will be grilling with indirect heat.
  2. Begin by making the filling. Cut the broccoli florets off the stems and finely chop. Place in a large bowl along with the cream cheese and shredded cheddar. Sprinkle with salt and pepper. Mix thoroughly. Set aside.
  3. Wash and dry the potatoes. Insert an apple corer into the potato lengthwise. Twist and remove the inner potato. Discard. Do this with all 6 potatoes.
  4. Place the filling in a quart size resealable bag. Cut off the tip on one corner. Take a cored potato in your hand and squeeze the filling into the middle. Depending on how large or small the potatoes are, this should fill at least 6, up to 10.
  5. Wrap each potato separately in aluminum foil, making sure nothing leaks out.
  6. Place on the cooler side of the grill and cook for 60-75 minutes, or until the potato is tender when pierced. Turn the potatoes halfway through the cooking time.
  7. Cut open potatoes to reveal the inside and serve with a scoop of sour cream and a sprinkle of chives.