Pkhali with cabbage served, decorated with fresh pomegranate Cabbage pkhali Mushroom omelette with sour cream, served in a pan Creamy mushroom omelette with sour cream Steamed sundae garnished with cinnamon, sour cream and sesame seeds Steamed sundae with spiced sour cream Moussaka with tomato, meat and curd cheese layers Tomato moussaka with aubergine Homemade white chocolate sorbet creamy dessert White chocolate sorbet Hungarian beef stew served with potatoes Hungarian beef stew (Pörkölt) with boiled potatoes Fresh steaming vegetable idli served with fresh coriander Vegetable Idli Advocaat doughnut served Advocaat glazed doughnuts Buttery dough focaccia served Buttery Focaccia Caper sesame lime sauce served Sesame, caper & lime dressing Tiramisu Semlor, freshly baked semlor with tiramisu cream and toasted almonds Tiramisu semlor Carrot Thepla freshly served with coriander Carrot thepla Carrot and ginger soup served in a bowl Carrot and ginger soup Apple Pie Ice Cream served Spiced Apple Pie Ice Cream Wholemeal waffles with fruit and honey Wholemeal waffles Beiju sweetened with honey, garnished with desiccated coconut Beiju sweetened with honey Green tea kefir in glasses decorated with fresh mint leaves Refreshing green tea & mint kefir Walnut Stollen served Walnut Stollen Fig and almond scones served on a plate Fig and almond scones Sourdough focaccia served Artisan sourdough focaccia Pkhali with cabbage served, decorated with fresh pomegranate Cabbage pkhali Mushroom omelette with sour cream, served in a pan Creamy mushroom omelette with sour cream Steamed sundae garnished with cinnamon, sour cream and sesame seeds Steamed sundae with spiced sour cream Moussaka with tomato, meat and curd cheese layers Tomato moussaka with aubergine Homemade white chocolate sorbet creamy dessert White chocolate sorbet Hungarian beef stew served with potatoes Hungarian beef stew (Pörkölt) with boiled potatoes Fresh steaming vegetable idli served with fresh coriander Vegetable Idli Advocaat doughnut served Advocaat glazed doughnuts Buttery dough focaccia served Buttery Focaccia Caper sesame lime sauce served Sesame, caper & lime dressing Tiramisu Semlor, freshly baked semlor with tiramisu cream and toasted almonds Tiramisu semlor Carrot Thepla freshly served with coriander Carrot thepla Carrot and ginger soup served in a bowl Carrot and ginger soup Apple Pie Ice Cream served Spiced Apple Pie Ice Cream Wholemeal waffles with fruit and honey Wholemeal waffles Beiju sweetened with honey, garnished with desiccated coconut Beiju sweetened with honey Green tea kefir in glasses decorated with fresh mint leaves Refreshing green tea & mint kefir Walnut Stollen served Walnut Stollen Fig and almond scones served on a plate Fig and almond scones Sourdough focaccia served Artisan sourdough focaccia
BBQ grilled loaded potato skins served
Juicy, smoky stuffed potatoes grilled with cheddar cheese and bacon

BBQ grilled loaded potato skins

Author: Flavelo
Recipes Side Dishes
The secret to perfect stuffed potatoes is two-phase cooking: first we soften them whole so the starch granules swell and the inside becomes creamy, then after filling we grill them again so the flavours meld. This dish comes from the world of American barbecue, where the meeting of smoky aromas and rich, cheesy filling makes it unforgettable.
🕒 Prep Time 20 mins
🍳 Cook Time 1 hr
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 520 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Grill (for indirect cooking)
  • Aluminium foil (optional wrapping)
  • Fork (for fluffing the inside)
  • Grater
  • Mixing bowl

Allergen Information

⚠️ Milk

Instructions

1 ✓

Scrub the potatoes thoroughly under running water, then dry them completely. Prick the skins with a fork in 4-5 places.

Tip: Internal steam escapes through the holes, so the skin doesn't split during baking (pressure equalisation).
2 ✓

Brush the potato skins thinly with olive oil, then roll in salt.

Tip: Salt draws moisture from the skin, so it bakes crispy rather than shrivelled (dehydration).
3 ✓

Place the potatoes in the indirect zone of a grill preheated to 200°C (not directly over the flame). Bake for 45-60 minutes until the skin is crisp and the inside is soft (yields to pressure).

Tip: Starch softens completely when the internal temperature reaches 95°C (gelatinisation).
4 ✓

While the potatoes bake, fry the bacon in a pan or on the grill rack until dark red and crispy, then crumble into small pieces.

Tip: Start frying in a cold pan, so more fat renders out and it becomes crispier.
5 ✓

Cut off the top third of the baked potatoes lengthways. Carefully scoop out the inside into a bowl with a teaspoon, leaving a wall thickness of about half a centimetre.

Tip: Hot potato breaks more easily, work carefully but decisively.
6 ✓

Mash the scooped-out potato flesh with the butter, half the sour cream, spices (salt, pepper, paprika, garlic powder) and half the BBQ sauce until creamy.

Tip: Fat (butter, sour cream) coats the starch granules, making the mash smooth.
7 ✓

Mix two-thirds of the grated cheese and bacon into the mass, then stuff back generously into the scooped-out skins.

Tip: Don't press it down too much, keep the filling airy.
8 ✓

Put the stuffed potatoes back on the grill for 10-15 minutes until the cheese starts bubbling on top and browns.

Tip: The goal here is just to melt the flavours together.
9 ✓

When serving, drizzle with the remaining BBQ sauce and sour cream, then sprinkle with sliced spring onions.

Tip: The crunch of fresh onion counteracts the creamy filling.

Recipe FAQ

Why did the potato stay hard?
They were probably too large, or the heat wasn't even enough. It's worth choosing smaller, uniform-sized potatoes.
The skin fell apart when filling, what should I do?
Leave a thicker rim when scooping! If the skin is too thin, it won't hold the heavy filling.

Ingredients

  • 4 pcs Baking potatoes (large, approx. 250g/pc)
  • 100 ml BBQ sauce
  • 150 g Cheddar cheese (grated)
  • 100 g Bacon (sliced)
  • 100 ml Sour cream (20%)
  • 2 stalks Spring onions
  • 2 tbsp Olive oil
  • 50 g Butter (room temperature)
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 0.5 tsp Freshly ground black pepper