Warmer weather means grilling out! Give these BBQ Baked Potatoes a try. Loaded with beef and beans then topped with cheese and green onions this potato makes a wonderful meal.
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I’m so excited to be participating in another #CookoutWeek! Time sure goes by fast when it feels like we just got done with Choctoberfest.
I feel like summer just started yet we are a week away from the 4th of July. Michigan is odd though because due to the law we do not start school until after Labor Day. Where we live in Michigan it’s very close to Indiana and they’ve already been out of school for what feels like weeks!
Well, whenever your summer starts no matter where summer usually means cooking out. So let’s get to my first contribution to #CookoutWeek, BBQ baked potatoes.
Chef Shamy sent me two tubs of what I am referring to now as ‘the good stuff’. From beginning to end Chef Shamy is what made these potatoes. The whole time we were eating them my 11-year-old kept saying, ‘The butter is what makes it.’
How to make BBQ Baked Potatoes:
After looking into a few different variations of making BBQ baked potatoes on the grill it seemed like the only logical choice would be to season the tin foil that we are wrapping our potato in.
Start by ripping off 6 large sheets of tin foil. Wash the potatoes then set them aside. In a microwaveable bowl melt the Chef Shamy Garlic butter.
With a basting brush spread the butter on one side of each piece of tin foil. Sprinkle with sea salt.
Poke each potato with a fork to make holes for steam to escape as they cook.
Put the baked potato right in the center of the tin foil then fold at the top then the sides. It is now ready for the grill.
Crank the heat on the grill to medium heat so these cook low and slow for 45 minutes-1 hour.
In the last 15 minutes of the potato, cooking make the toppings. I decided on beef, beans, and a slightly sweet BBQ sauce would be perfect!
In a pan brown the beef, garlic and chopped onion until the meat is cooked all the way through. Drain off the extra fat from the pan. Now add the chili beans, beef broth, ketchup, brown sugar, mustard, apple cider vinegar, molasses, chili powder, and paprika. Stir to combine and heat through.
Take the potatoes off the grill and let sit for a few minutes. Open the foil carefully since steam will escape. Cut the potato in half.
Fluff the potato then add some more Chef Shamy Garlic Butter. Top with the beef and beans. Sprinkle the BBQ baked potatoes with cheese and green onion. Return to the grill for 2-4 minutes to melt the cheese.
Need more cookout recipes?
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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Check out all these delicious recipes from all the participants of #CookoutWeek!
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The PinterTest Kitchen ♥ 2 Cookin Mamas ♥ A Day in the Life on the Farm ♥ A Kitchen Hoor’s Adventures ♥ April GoLightly ♥ Authentically Candace ♥ Blogghetti ♥ Body Rebooted ♥ Bottom Left of the Mitten ♥ Cheese Curd In Paradise ♥ Chef Sarah Elizabeth ♥ Coconut & Lime ♥ Cookaholic Wife ♥ CookwithRenu ♥ Daily Dish Recipes ♥ Everyday Eileen ♥ Fairyburger ♥ Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice ♥ Family Around the Table ♥ Fix Me a Little Lunch ♥ For the Love of Food ♥ Frankly Entertaining ♥ Frugal & Fit ♥ Get the Good Stuff! ♥ Hardly A Goddess ♥ Herbivore Cucina ♥ Join Us, Pull up a Chair ♥ Jolene’s Recipe Journal ♥ Jonesin’ For Taste ♥ Karen’s Kitchen Stories ♥ Kelly Lynn’s Sweets & Treats ♥ Mildly Meandering ♥ Moore or Less Cooking ♥ Our Good Life ♥ Oven Tales By Syama ♥ Palatable Pastime ♥ Sarah Cooks the Books ♥ Savory Moments ♥ Seduction In The Kitchen ♥ Strawberry Blondie Kitchen ♥ Sweet Coralice ♥ Tampa Cake Girl ♥ Technotini ♥ That Recipe ♥ The Baking Fairy ♥ The Beard and The Baker ♥ The Freshman Cook ♥ The Simple Supper ♥ The Spiffy Cookie ♥ The Weekday Gourmet ♥ This is How I Cook ♥ Who Needs A Cape? ♥ Wildflour’s Cottage Kitchen