TGI Friday Style Loaded Potato Skins

The origin of the Loaded Potato Skin is often debated but the first time I ever tasted one was as a kid in Mill Hill, North London. I'm going to give The New York based company, TGI Friday the credit for this one!

"Cheese and Bacon kiddo?" - Yes please!

There are probably simpler ways to create Loaded Potato Skin but using a Weber Charcoal Rotisserie (7495) and The Weber Rotisserie Skewer System (17395) was a lot of fun. Have you ever seen people cooking a Baked Potato with a metal skewer in it? Well, those that use this technique do it to ensure the centre part of the spud is cooked through. Using the Rotisserie to bake our potatoes allowed us to cook over a dozen spuds at once with room to spare.



2.5kg of Baking Potatoes
500g of Grated Cheddar Cheese
500g of Grated Mozzarella
400g of Bacon Lardons
Mature Cheddar Cheese
Bunch of Spring Onions
Sour Cream and Chives dip
Salsa Dip

Weber MasterTouch BBQ
Weber GBS Griddle (we used a Dutch Oven in the video)
Weber Charcoal Rotisserie
Weber Rotisserie Skewer System
Weber Briquettes
Weber Charcoal Fuel Holders
Weber Chimney Starter

Watch and Learn...




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