Vegetarisch - April 13, 2023

Stuffed grilled potato skins

Recipe Facts

Difficulty level:
medium ◉◉◉◎◎

Quantity for:
4 people

Preparation time:
⧗ individual

Grilling time:
⧗ individual

Grill(s) & Equipment:
• Grill with lid, pan, cylindrical container, mixer

Ingredients:

• 4 large potatoes
• some olive oil
• Salt
• 150g butter
• some cheese for topping
(according to taste)

For the pesto:
• 4 tbsp sunflower seeds
• 150 g wild garlic
• 40g Parmesan
• a bit of salt
• 100–200 ml olive oil

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More vegetarian dishes
available in the Veggie Special

preparation

Bjoern Terhorst: "First of all, you need to spend some time on this dish, but it's worth it. The potato skins are nice and crispy at the end. What you fill them with - there are no limits to your imagination. Anything is possible here. You can fill them with vegetables or meat, or with the 'pulp' that you get when you hollow out the potato. I mixed these potatoes with a wild garlic pesto and put the puree in the skins. But first things first..."

➊ First, preheat a grill with a lid, because the potatoes will go directly into the grill as soon as it has reached 200 °C indirect heat.
Coat the potatoes all over with olive oil and season with salt. Place in the grill and cook for a good 45 minutes (extend the cooking time if necessary).

➋ In the meantime, prepare the pesto. To do this, roast the sunflower seeds in a pan without any additional fat. As soon as they start to smell, remove them from the pan. Grate the Parmesan and put it in a cylindrical container together with the wild garlic and the roasted seeds and puree with a blender. Meanwhile, slowly pour in the olive oil. As soon as the desired consistency is reached, season the pesto with a little salt.

➌ When the potatoes are soft after about 45 minutes (best to check briefly with a fork), take them off the grill, halve them, scoop them out with a spoon and collect the potato flesh in a bowl. The skin should be no more than 5 mm thick. The thinner the better. But be careful, the thinner the more delicate the skin is!

➍ Now melt the butter and brush the insides of the hollowed-out potatoes with it. Then place the shells in the grill for another 30 minutes at 200 °C.

➎ Add 2-3 tablespoons of pesto to the potato pulp and mash everything again. Then season the puree with pesto. Finally, fill the almost cooked potato skins with the puree. You can sprinkle some cheese on top if you like.

➏ Place the filled potato skins back on the grill for another 10 minutes and then serve.

R ecipe by Bjoern Terhorst

Anyone who lands on the "Time to Meat" website and is not yet hungry will definitely be when they first browse through the various sections. The person responsible for this is griller Bjoern Terhorst from Lampertheim in southern Hesse. He is a master of the culinary game with fire - and knows how to awaken this passion in others with great esprit through his grill seminars and steak tastings. www.time-to-meat.de

Recipe from FIRE&FOOD issue 1/2023