50. Around The World in 80 BBQs - New York City, New York

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.

 

Ingredients 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

Equipment 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

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