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Gina’s “Double Pig” Grilled Potato Skins

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Saturday, 03 December 2011
List of viewable recipes from "The Neelys’ Celebration Cookbook" by "Pat Neely, Gina Neely, Ann Volkwein"

Recipe from The Neelys’ Celebration Cookbook by "Pat Neely, Gina Neely, Ann Volkwein" (Knopf, 2011)

ImageGINA For some reason, there are always potatoes in the pantry. So pull them out and make some potato skins! Grilling them gives them a nice spin, and since we are the first family of barbecue, these skins are complemented by barbecue sauce, pulled pork, and bacon. And you guys all know how I feel about the pig . . . so I like to call these the “double pig.”

They also make a nice pick- me- up when you’re entertaining, so, to make them more like appetizers, you can slice them in quarters, arrange on a platter, and sprinkle with green onions. Trust me, these will be eaten so fast they’ll be history.

PAT That’s right, pig layered on pig, y’all! Having potato skins, and adding two types of pork—bacon and pulled pork—truly puts a guy (that’s me, Pat!) in hog heaven. For you non–pig lovers (surely only a few of you), you can always substitute turkey bacon, chicken, or even beef brisket for the bacon and pulled pork.


  • 4 large russet potatoes, scrubbed
  • 1/4 cup (1/2 stick) butter
  • 2 cloves garlic, minced
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground
  • black pepper
  • 1 cup shredded cheddar cheese
  • 1/2 cup BBQ sauce
  • 1/2 pound pulled pork
  • Sour cream, for topping
  • 4 slices bacon, cooked, crumbled
  • Green onions, sliced, for garnish

Preheat oven to 350 degrees F.

Pierce the potatoes with a fork, and spread on a baking sheet. Place on the middle rack of the oven, and bake until fork- tender, about 1 hour. Remove from oven, and let sit until the potatoes are cool enough to handle.

Preheat grill to medium heat.

Cut the potatoes in half lengthwise, and spoon out the flesh, leaving a 1/2-inch shell of meat on the skin. Melt the butter in a saucepan, then toss in the minced garlic and cayenne pepper. Liberally brush the potato insides with the butter mixture, then flip each over and butter the skin. Sprinkle the skin with salt and freshly ground black pepper.

Place the potatoes, skin side up, on grill, and cook until crisp, about 4 or 5 minutes, then flip and grill an additional 4 or 5 minutes on other side.

Remove from the grill to a platter. Pile the cheese, barbecue sauce, and pulled pork into the hot potatoes. Top with the sour cream, crumbled bacon, and green onions for garnish.


Last Updated ( Friday, 30 December 2011 )
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