Bar Bites: Grilled, Loaded Twice-Baked Potatoes

20120219-193863-Bar-Snacks-Twice-Baked-2.jpg

[Photograph: Jennifer Olvera]

Baked potatoes are a simple pleasure that is hard to refuse. But when they're twice-baked? Even better. To achieve primo results, it's not just the filling that needs to shine. After all, potatoes' skins have best-part potential.

These twice-baked potatoes—prepped in the oven and finished on the grill—get pilled high and are stippled with fillings: extra-sharp cheddar, peppered bacon and chives.

Despite conventional wisdom (sorry, Mom), you need to skip butter or oil during the initial baking stage to achieve a thick, chewy exterior. Otherwise, you'll get a rubbery, unappealing vessel that's easily discarded.

When making these bountiful boats, I tried three approaches. First, I baked them twice in the oven. With the second batch, after an initial oven bake, I finished them off on the grill. The grill method acheived a superior product, one with a smoky, almost brittle base and a cloud of extra-flavorful filling on top.

Of course, you can cut down on time considerably by following the America's Test Kitchen approach to skins: naked-microwaving potatoes for several minutes, before slapping them on the grill. In my experience, these were good in a pinch (and certainly quicker), but the potato skins didn't achieve the same level of crispness.

Get the Recipe

Twice-Baked Potatoes »

About the author: Jennifer Olvera is a veteran food and travel writer and author of Food Lovers' Guide to Chicago.

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!

Comments can take up to a minute to appear - please be patient!

Previewing your comment: