Grilled potatoes with cheese and sour cream, fried in the pan

In the summer heat, when you do not want to turn on the oven, but the desire treat yourself and loved ones with delicious baked potatoes, You can use the grill. The result is a hearty meal with cheese and bacon. The recipe can be regarded as instructions for making a basic potato casserole, which is acceptable change as you like. Share with friends: Time: one hour. Difficulty: easy Servings: 6 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

3 tubers of potato cultivar “Russet”, chopped thin circles
8 slices of bacon, cut into pieces of 2.5 cm.
230 gr. finely grated cheddar
2 tbsp. l sour cream
3 chives, chopped green onions

Recipes with similar ingredients: potatoes, bacon, cheddar cheese, onions green, sour cream

Recipe preparation:

Prepare the grill for direct and indirect cooking heat.For gas grills (with 3 burners or more): turn on all burners have medium-high heat. After about 15 minutes turn off one of the side burners, and in the others turn down the heat to average.
For charcoal grills: pour on one side of the grill full starter of smoldering and ash-covered coal briquettes. Place the drip pan on the other side to Avoid fire. Heat a cast iron skillet with a diameter of 25 cm. in direct heat and add bacon to it. Toast, stirring often until the meat is crispy (about 5 minutes). Lay out the bacon with using a slotted spoon on a dish covered with a paper towel.
Add potatoes to the pan, sprinkle with salt and pepper. Stir to grease the bacon, then move to indirect heat and cover the grill. Cook by opening the grill and stirring. every 5 minutes until the potatoes are soft (about 20 minutes).
Sprinkle with cheddar and transfer to a direct heat again. Cook without covering, until the bottom of the potato acquires golden color, and the cheese will not melt (approximately 10 minutes, depends from the heat in the grill). Allow to cool for 10 minutes, then pour in several places with sour cream, sprinkle with green and bacon.