Potato peels fried on the grill board

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BY: ANDREA ALDEN

These grilled potato peels first appeared on our blog in April 2011 and are the perfect snack when You want to watch important games like the German football championship or ... Game of Thrones. The fried potato skins are comparable to Irish nachos: simply deliciously stuffed! Of course, we ate them after a short time. Add some Alabama White Barbecue Sauce as it is perfect as a dip or sauce! Once the potatoes are cut and roasted on the grill, it's very quick. Therefore, put everything for the toppings in advance

INGREDIENTS

1 or 2 untreated Napoleon® grill boards, soaked overnight
6 floury potatoes
1/4 cup oil (olive oil, garlic oil or melted butter)
1/4 cup Memphis Rib Rub
1 cup Alabama White Barbecue Sauce
8 slices of bacon, diced, fried until crispy and wrapped in paper
1/2 cup grated Old Orange Cheddar cheese
3 to 4 spring onions, chopped

PREPARATION

Boil or bake the potatoes until they are soft. To bake, place the potatoes on the warming rack and bake at around 200°C for 1 hour. Use oven mitts or the Napoleon PRO Heat Resistant Gloves to remove the potatoes from the grill and hold them as you cut them in half lengthwise with the knife (along the narrow side) and hollow them out until about 1/2-1/2 inch thick casing remains (use the inside for one of our other recipes). A grapefruit spoon is particularly suitable for hollowing out.
Preheat the grill to a medium temperature, around 230°C.
Cut all potato peels lengthwise into wedges, depending on the size of the potato, this makes 2-5 pieces. Brush both sides of the potato wedges with your preferred oil or butter. Sprinkle everything with Memphis Rib Rub.
Place the potato peels on the soaked grill boards and place the grill boards in the grill directly above the heat source. Close the lid and let everything fry and roast for 10-12 minutes. Have a spray bottle with water ready in case a grill board catches fire.
Open the grill and generously coat the potato wedges with Alabama White Barbecue Sauce. Sprinkle bacon and then cheese on top.
Close the lid and let everything fry together for another 3-5 minutes or until the cheese is melted and slightly browned at the corners and the potato skins are nice and crispy.
Remove from the grill and garnish with the chopped spring onions. Serve the bowls directly on the grill board (unless the grill board is too burnt) and have some Alabama White Barbecue Sauce available for dipping.

Don't worry if, like me, you're a bit distracted and forgot to get the grill boards for this recipe. The Napoleon PRO stainless steel grill plates work just as well as cedar grill boards. Those potato peels fried on the griddle went away pretty quickly. Grab it immediately or make a double portion. Either way, you'll love this easy appetizer. What do you most like to offer your guests when they watch an important game or your favorite show?

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