Twice Baked Outdoor Bbq Baby Potatoes
Elevate your next barbecue with these irresistible Twice Baked Outdoor BBQ Baby Potatoes—a smoky, cheesy delight that's guaranteed to be the star of your cookout! These bite-sized wonders start on the grill, where tender baby potatoes are roasted to perfection, before being scooped, stuffed, and baked a second time with a creamy, savory filling of sour cream, cheddar cheese, crispy bacon, and a hint of smoked paprika. Topped with fresh chives for a pop of flavor and color, these twice-baked potatoes boast a crispy, golden finish that pairs perfectly with any grilled main course. Easy to prepare in under an hour, they’re the ultimate backyard grilling side dish for summer parties, tailgates, or any outdoor gathering.
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Recipe Information
Ingredients
- 20 Baby potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Kosher salt
- 0.5 teaspoons Black pepper
- 0.5 cup Sour cream
- 0.5 cup Cheddar cheese, shredded
- 4 slices Cooked bacon, crumbled
- 2 tablespoons Chives, finely chopped
- 0.5 teaspoons Smoked paprika
Instructions
Preheat your grill or BBQ to medium-high heat (about 375°F or 190°C).
Wash and dry the baby potatoes. Toss them in a bowl with olive oil, 0.5 teaspoons of kosher salt, and a pinch of black pepper until evenly coated.
Place the potatoes directly on the grill grate or in a BBQ-safe skillet. Cover and cook for 20-25 minutes, turning occasionally, until they are fork-tender.
Remove the cooked potatoes from the grill and let them cool for about 10 minutes, or until they are cool enough to handle.
Slice each potato in half lengthwise. Use a small spoon to carefully scoop out some of the potato flesh, leaving a thin wall of potato around the edges. Place the scooped-out flesh into a mixing bowl.
To the mixing bowl, add sour cream, shredded cheddar cheese, crumbled bacon, chopped chives (reserve some for garnish), smoked paprika, and remaining kosher salt and black pepper. Mash the mixture with a fork until well-combined and creamy.
Fill each potato skin with the mashed potato filling, mounding it slightly on top.
Return the filled potatoes to the grill, placing them directly on the grates or in the BBQ-safe skillet. Cover and cook for another 8-10 minutes, or until the tops are golden and the cheese is melted.
Remove the potatoes from the grill and garnish with the reserved chives. Serve hot and enjoy!
Nutrition Facts
Calories |
1546 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 36.1 g | 181% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1726 mg | 75% | |
| Total Carbohydrate | 169.6 g | 62% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 13.9 g | ||
| Protein | 48.0 g | 96% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 690 mg | 53% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 4051 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
