Bbqpotatoesonawetplank Recipes

BBQ POTATOES

BBQ Potatoes image

Indoor Or Outdoor BBQ Potatoes. Either way they come out yummy. For better clean-up in oven you can also do the foil!

Provided by Poker

Categories Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

2 tablespoons butter or 2 tablespoons margarine, melted
1 tablespoon chili powder
1 tablespoon honey
1/4 teaspoon garlic powder
1/4 teaspoon ground pepper
2 lbs medium red potatoes, quartered

Steps:

BBQ~ grill or oven.
Preheat oven 400°F.
In large bowl, combine, chili powder, honey, garlic powder, pepper and butter.
Add potatoes; toss to coat.
Spoon potatoes in greased 11x7-inch baking dish.
Bake 40-50 minutes until potatoes are tender.
BBQ--wrap and seal in foil; place on grill for about 30 minutes until tender!

Nutrition Facts : Calories 154.9, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 83.1, Carbohydrate 27.8, Fiber 3.1, Sugar 4.9, Protein 3.1

NEELY'S BBQ BAKED POTATO

Neely's BBQ Baked Potato image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 1 serving

Number Of Ingredients 20

Ingredients

1 large baked potato
1/2 pound grilled turkey, pulled pork, or BBQ ribs
1 tablespoon Neely's BBQ sauce, recipe follows
1/2 cup grated Cheddar, plus more for garnish
Sour cream
16 ounces ketchup
8 ounces water
3 ounces brown sugar
3 ounces white sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon dry mustard powder
1-ounce lemon juice
1-ounce Worcestershire sauce
4 ounces apple cider vinegar
1-ounce light corn syrup
2 ounces Neely's BBQ Seasoning, recipe follows
4 ounces paprika
2 ounces white sugar
1 teaspoon onion powder

Steps:

Preheat oven to 400 degrees F.
Split and scoop out potato flesh. Add your choice of meat, Neely's BBQ sauce and cheese, to the potato flesh. Stuff potato shell with mixture and bake for 10 minutes or until heated through. Top with sour cream and garnish with cheese, to taste.
Combine all of the sauce ingredients in a stockpot or large Dutch oven. Bring to a boil over high heat, stirring frequently to prevent sticking. Reduce temperature to low and simmer, uncovered, for at least 2 hours.
Mix all the ingredients and set aside.

BBQ CHICKEN BAKED POTATOES

BBQ Chicken Baked Potatoes image

Provided by Ree Drummond : Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 13

Ingredients

4 pounds boneless, skinless chicken thighs
1 1/2 cups BBQ sauce
1/4 cup honey
1 tablespoon vinegar
1 teaspoon kosher salt
3 chipotle peppers in adobo
2 cloves garlic, minced
1 onion, sliced
4 medium russet potatoes
Vegetable oil, for baking potatoes
2 cups sour cream
2 cups shredded Cheddar
1 cup diced green onion

Steps:

For the chicken: Add the chicken, BBQ sauce, honey, vinegar, salt, chipotles, garlic and onion to a multi-cooker along with 1/4 cup of water and toss to combine. Cover and position the vent to Sealing. Set to pressure cook on high and set the timer to 12 minutes.
When the time is up, quick-release the steam, then remove the lid. Remove the chicken to a large bowl and shred with 2 forks. Add the sauce to the meat in 1/4-cup increments until it has become saucy but not soupy. Reserve the remaining sauce for serving or freeze for future use (see Cook's Note).
For the potatoes: Preheat the oven to 400 degrees F.
Prick each potato all over with a fork. Rub vegetable oil on each potato and bake on a baking sheet for 1 hour. Slice the potatoes lengthwise three-quarters of the way through. Add 2 cups chicken, 1/2 cup sour cream, 1/2 cup Cheddar, 1/4 cup green onion and drizzle of reserved sauce to each potato. Serve immediately.

PERFECT BBQ POTATOES

Perfect BBQ Potatoes image

I've been eating these every summer for 25 years. They go great with sour cream and bacon bits. Great ccompaniment for steaks, chops, chicken... whatever!

Provided by Devon S

Categories Potato

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs potatoes (about 4 medium... I think)
1 tablespoon margarine
1 medium onion
3 carrots
salt and pepper

Steps:

Scrub potatoes and slice into 1/8 inch pieces.
Peel and cut carrots and onion.
Place potatoes in a row in the center of a piece of foil (shiny side up).
Add carrots, onion, margarine, salt& pepper.
Roll the sides of the foil together like rolling up a paper bag and fold in the ends.
Don't be afraid to squish it all together to make sure it's sealed.
Place the package in the middle of another piece of foil, seam down, and roll it up again.
BBQ on medium-high for 10 minutes, turn over, BBQ another 10 minutes turn again, BBQ 5 min, turn again and BBQ a final 5 minutes.
If you're also BBQing meat, put the meat on after 20 minutes and put potatoes on the top rack of the BBQ and keep turning every few minutes until meat is cooked.

Nutrition Facts : Calories 307.3, Fat 4.2, SaturatedFat 0.8, Sodium 105.7, Carbohydrate 62.5, Fiber 8.9, Sugar 6.7, Protein 7.1

POTATO BAKE SIDE MEAL PREP RECIPE BY TASTY

Potato Bake Side Meal Prep Recipe by Tasty image

This potato meal prep recipe is great as a side for weeknight dinners and feeds 4. The recipe comes together easily and is also super customizable-change it up with the flavors and toppings of your choice. Make all of the flavors to switch it up during the week, or go all-in with your favorite combination!

Provided by Katie Aubin

Categories Lunch

Time 50m

Yield 16 servings

Number Of Ingredients 27

Ingredients

1 lb medium red potato, sliced into 1/2 in (1 1/4 cm) thick rounds
1 ½ teaspoons kosher salt
½ teaspoon black pepper
½ cup bacon, crumbled cooked bacon
4 oz small broccoli floret, divided
1 cup cheese sauce
½ cup shredded cheddar cheese
1 cup cream cheese
½ cup heavy cream
1 cup shredded mozzarella cheese, divided
9 oz frozen spinach, 1 package, thawed and drained well
1 lb medium red potato, sliced into 1/2 in (1 1/4 cm) thick rounds
1 teaspoon kosher salt
½ teaspoon black pepper
1 lb medium red potato, sliced into 1/2 in (1 1/4 cm) thick rounds
1 teaspoon chili powder
½ teaspoon black pepper
½ teaspoon kosher salt
2 cups chili, prepared
½ cup shredded cheddar cheese
1 lb medium red potato, sliced into 1/2 in (1 1/4 cm) thick rounds
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon dried oregano
1 cup marinara sauce
1 cup shredded mozzarella cheese
8 slices pepperoni

Steps:

Preheat the oven to 400˚F (200˚C). Tear off 8 12-inch (30 cm) square sheets of foil. Stack 2 sheets of foil and fold in the long sides, then the short sides, to make a tray. Repeat with the remaining foil and set the trays in an 18 x 13-inch (45 x 33 cm) baking sheet.
Make the cheddar broccoli potatoes: In a large bowl, season the potatoes with the salt and pepper and toss to coat. Add the bacon, 1 cup of broccoli (150 G), and the nacho cheese sauce. Mix until the potatoes are fully coated.
Pour the mixture into 1 section of the prepared pan. Sprinkle the cheddar cheese and remaining cup of broccoli on top.
Make the creamy spinach potatoes: In a medium microwave-safe bowl, mix together the cream cheese, heavy cream, ½ cup (150 G) mozzarella cheese, and the spinach. Microwave in 30-second intervals, stirring between, until the cheese is completely melted, about 1 minute total.
In a large bowl, season the potatoes with the salt and pepper and toss to coat. Add the spinach mixture and mix until the potatoes are fully coated.
Pour the mixture into another section of the prepared pan. Sprinkle the remaining ½ cup (50 G) mozzarella on top.
Make the chili potatoes: In a large bowl, season the potatoes with the chili powder, pepper, and salt and toss to coat. Add the chili and mix until the potatoes are fully coated.
Pour the mixture into another section of the prepared pan and sprinkle the cheddar cheese on top.
Make the pizza potatoes: In a large bowl, season the potatoes with the salt, pepper, and oregano. Add the marinara sauce and mix until the potatoes are fully coated.
Pour the mixture into the last section of the prepared pan and sprinkle the mozzarella cheese on top. Arrange pepperoni on top.
Bake for 45 minutes, until the potatoes are tender.
Serve immediately, or portion into reusable containers and store in the fridge for up to 4 days. To reheat, place portion in a microwave-safe container. Place in microwave and cook for 2-3 minutes. If contents are not heated through, continue cooking in 30-second intervals.
Enjoy!

Nutrition Facts : Calories 372 calories, Carbohydrate 31 grams, Fat 21 grams, Fiber 3 grams, Protein 15 grams, Sugar 4 grams

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