Grilled Potatoes With Blue Cheese Dressing Recipes

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BLUE CHEESE GRILLED POTATOES



Blue Cheese Grilled Potatoes image

These Blue Cheese Grilled Potatoes are a quick and easy recipe that goes perfectly with your favorite hamburger or grilled chicken recipe.

Provided by Jeannie Z

Categories     Side Dish

Time 40m

Number Of Ingredients 5

5 medium sized potatoes
¼ cup olive oil
½ teaspoon hot sauce
½ cup blue cheese salad dressing
Chives to garnish, optional

Steps:

  • Heat your grill to medium heat (about 350°F).
  • Slice the potatoes into ½" thick slices.
  • Pour the olive oil into a small dish.
  • Dip the potatoes into the olive oil and coat each side evenly with the olive oil. Place them on a plate to transfer them to the grill.
  • Place the potatoes right onto the grill.
  • Grill each side for 15 minutes or until crispy.
  • Garnish with chives, optional.
  • Combine the blue cheese salad dressing with the hot sauce in a small dish. Mix until ingredients are completely blended together.
  • Serve immediately. Top with chives if desired.

Nutrition Facts : Carbohydrate 47 g, Protein 7 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 1 mg, Sodium 317 mg, Fiber 6 g, Sugar 3 g, Calories 355 kcal, UnsaturatedFat 12 g, ServingSize 1 serving

BLUE CHEESE GRILLED POTATOES



Blue Cheese Grilled Potatoes image

Blue cheese and onions smother grilled potatoes.

Provided by Land O'Lakes

Categories     Potato     Blue Cheese     Potato     Vegetable     Cheese     Dairy     Side Dish

Yield 4 servings

Number Of Ingredients 8

1/4 cup Land O Lakes® Butter softened
1 (4-ounce) package crumbled blue cheese
1 tablespoon chopped fresh parsley
1 teaspoon salt
1/2 teaspoon coarse ground pepper
4 medium baking potatoes, cut in half lengthwise
4 small onions, sliced 1/4 inch (about 24 slices)
4 (14x12-inch) pieces heavy-duty aluminum foil

Steps:

  • Heat gas grill on medium or charcoal grill until coals are ash white.
  • Combine butter, blue cheese, parsley, salt and pepper in bowl. Spread 1/4 butter mixture onto cut-sides of both halves of each potato. Top 1 side of each potato with about 6 onion slices. Put potato halves back together. Wrap each potato in aluminum foil; tightly seal top and sides.
  • Place potatoes onto grill. Grill, turning potatoes every 15 minutes, 50-60 minutes or until potatoes are fork tender.

Nutrition Facts : Calories 390 calories, Fat 20 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 1090 milligrams, Carbohydrate 44 grams, Fiber 5 grams, Sugar grams, Protein 11 grams

GRILLED POTATOES WITH BLUE CHEESE DRESSING



Grilled Potatoes with Blue Cheese Dressing image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 0

Steps:

  • Cook 2 1/2 pounds small red potatoes in simmering water until just tender, about 20 minutes. Drain and pat dry, then toss with 2 tablespoons olive oil and 1 tablespoon kosher salt. Put the potatoes in a grilling basket (or on a wire rack set on the grill grates); grill over medium-high heat, turning often, until golden and crisp, about 10 minutes. Meanwhile, whisk 1/2 cup each sour cream and crumbled blue cheese with 1/3 cup buttermilk; season with salt and pepper. Transfer the potatoes to a bowl; top with the dressing, thinly sliced celery and carrot, celery leaves and more blue cheese.

GRILLED RED POTATO SALAD WITH BACON-BLUE CHEESE VINAIGRETTE



Grilled Red Potato Salad with Bacon-Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Yield 8 servings

Number Of Ingredients 9

4 pounds new potatoes, scrubbed, cooked until almost tender, drained, and halved
1/4 cup olive oil, plus 1/4 cup
Salt and freshly ground black
3/4 pound hickory smoked bacon
1 large red onion, finely sliced
1/4 cup plus 2 tablespoons white wine vinegar
1 tablespoon sugar
1/4 cup coarsely chopped flat-leaf parsley
1 cup crumbled Maytag blue cheese

Steps:

  • Preheat grill. Toss potatoes with 1/4 cup olive oil and season with salt and pepper, to taste. Grill cut side down for 3 minutes. Turn over and continue grilling 2 to 3 minutes. Place in a large bowl.
  • Place medium skillet on the side burner or the grill and heat until almost smoking. Add the bacon and cook until golden brown and crisp. Remove to a plate lined with paper towels. Let cool and crumble.
  • Remove all but 2 tablespoons of the bacon fat from the pan. Add the onions and cook until soft, 5 to 6 minutes. Add 1/4 cup olive oil, vinegar, and sugar and cook until sugar is dissolved. Pour the onion mixture over the potatoes, add the crumbled bacon and parsley and toss to combine, season with salt and lots of black pepper. Spoon the salad onto a large platter and sprinkle with the crumbled blue cheese.

GRILLED BLUE CHEESE SANDWICHES



Grilled Blue Cheese Sandwiches image

Once they try these rich tasty sandwiches, the blue cheese lovers in your family will never request a traditional grilled cheese sandwich again!

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1-1/2 cups sliced fresh mushrooms
2 tablespoons chopped onion
1/2 cup mayonnaise, divided
2 cups shredded cheddar cheese
1/4 cup crumbled blue cheese
1 teaspoon yellow or Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
12 slices white or wheat bread
2 to 4 tablespoons butter

Steps:

  • In a large skillet, saute mushrooms and onion in 3 tablespoons mayonnaise for 5 minutes or until mushrooms are tender; cool. In a large bowl, combine the cheeses, mustard, Worcestershire sauce, salt, cayenne, mushroom mixture and remaining mayonnaise. Spread 1/3 cup on six slices of bread , In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides and cheese is melted, adding butter if necessary.

Nutrition Facts : Calories 460 calories, Fat 33g fat (14g saturated fat), Cholesterol 62mg cholesterol, Sodium 830mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 1g fiber), Protein 14g protein.

GRILLED VEGETABLES WITH MIXED GREENS AND BLUE CHEESE DRESSING



Grilled Vegetables with Mixed Greens and Blue Cheese Dressing image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Mushroom     Vegetarian     Quick & Easy     Low Cal     High Fiber     Backyard BBQ     Dinner     Lunch     Blue Cheese     Fennel     Beet     Summer     Grill     Grill/Barbecue     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 main-course servings

Number Of Ingredients 12

2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
9 tablespoons extra-virgin olive oil, divided, plus more for brushing
1/2 cup crumbled blue cheese (such as Maytag; about 2 ounces)
2 medium zucchini, halved lengthwise
2 bell peppers (preferably in assorted colors), seeded, quartered lengthwise
1 pound red-skinned potatoes, scrubbed, cut into 1/3-inch-thick slices
1 fennel bulb, trimmed, cut through core into 8 wedges
8 fresh shiitake mushrooms, stemmed
10 baby beets (about 11/2 inches in diameter), trimmed, scrubbed, halved crosswise
1 large red onion, cut into 1/3-inch-thick slices
1 5-ounce package mixed baby greens

Steps:

  • Whisk vinegar, Dijon mustard, and 5 tablespoons oil in small bowl. Stir in cheese. Season dressing with salt and generous amount of pepper.
  • Prepare barbecue (medium-high heat); brush grill with oil. Place all vegetables except beets, onion, and baby greens in large bowl; drizzle with remaining 4 tablespoons oil and toss to coat. Transfer to large rimmed baking sheet. Place beets in same bowl; toss to coat with any remaining oil in bowl and transfer to baking sheet. Sprinkle vegetables with salt and pepper. Brush onion slices with oil; sprinkle with salt and pepper. Grill vegetables until slightly charred and tender, about 12 minutes for beets, potatoes, and fennel, turning occasionally, and about 4 minutes per side for zucchini, peppers, onion slices, and mushrooms.
  • Mound greens in center of 4 plates. Scatter onion slices over greens. Arrange vegetables around greens. Drizzle dressing over and serve.

BLUE CHEESE POTATOES



Blue Cheese Potatoes image

Roasted potato wedges tossed with blue cheese dressing and fresh blue cheese. If you prefer other taste pairings, use your favorite salad dressing and cheese combination to create your own new recipe. You can substitute 1 lb. 4 oz. of peeled potatoes cut into wedges, if desired.

Provided by KittyKitty

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 (1 lb) package refrigerated new potato, wedges
1 tablespoon olive oil
1/2 cup blue cheese dressing
1/2 teaspoon fresh ground black pepper
1/4 cup crumbled blue cheese

Steps:

  • Drizzle potatoes with oil, tossing to coat. Place potatoes evenly in a 13x9 inch baking dish.
  • Bake at 450 for 25 minutes.
  • Transfer potatoes to serving bowl. Toss with dressing and pepper. Sprinkle with blue cheese.
  • Feta Cheese Potatoes: Substitute Ranch dressing for blue cheese, and crumble feta cheese instead of blue cheese.

Nutrition Facts : Calories 302, Fat 21.9, SaturatedFat 5.1, Cholesterol 11.5, Sodium 459.7, Carbohydrate 22.5, Fiber 2.6, Sugar 2, Protein 5.6

GRILLED SAVORY CHEESE POTATOES



Grilled Savory Cheese Potatoes image

Ranch dressing and two kinds of cheese turn grilled potatoes into great potatoes--the cheesiest!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 5

Number Of Ingredients 4

4 cups frozen potatoes O'Brien with onions and peppers (from 24-oz bag)
1/2 cup ranch dressing
1 cup shredded American-Cheddar cheese blend (4 oz)
2 tablespoons grated Parmesan cheese

Steps:

  • Heat gas or charcoal grill. Spray 1 (18x18-inch) sheet of heavy-duty foil with cooking spray. Place potatoes on center of foil. Drizzle with dressing; mix gently. Sprinkle with cheese blend.
  • Bring up 2 sides of foil over potatoes so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
  • Place packet on grill over medium heat. Cover grill; cook 20 to 25 minutes, rotating packet occasionally, until potatoes are tender. Place packet on serving platter. Cut large X across top of packet; carefully fold back foil. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 290, Carbohydrate 19 g, Cholesterol 35 mg, Fat 3, Fiber 1 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 0 g

GRILLED POTATO SALAD WITH WATERCRESS, GREEN ONIONS, AND BLUE CHEESE VINAIGRETTE



Grilled Potato Salad with Watercress, Green Onions, and Blue Cheese Vinaigrette image

Provided by Bobby Flay

Categories     Salad     Potato     Side     Summer     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

1/4 cup Sherry wine vinegar
1 large shallot, chopped
2 teaspoons Dijon mustard
1/2 cup olive oil
1/2 cup crumbled blue cheese
12 medium red-skinned potatoes, unpeeled (about 2 3/4 pounds)
Additional olive oil
2 bunches watercress, stems trimmed
3 green onions, chopped

Steps:

  • Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
  • Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
  • Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
  • Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.

GRILLED STEAK WITH BLUE CHEESE POTATOES



Grilled Steak With Blue Cheese Potatoes image

In this meat-and-potatoes dish, everything is grilled at the same time; the steak is first marinated for added flavor, and the potatoes are boiled so they will be fluffy and tender inside their crisp grilled exteriors. Blue cheese is a classic steakhouse offering; place it on the potatoes as soon as they come off the grill, so the cheese will begin to melt.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 40m

Number Of Ingredients 9

3 cloves garlic, coarsely chopped
3 tablespoons coarsely chopped fresh rosemary, plus sprigs for garnish
1/4 cup plus 2 tablespoons Worcestershire sauce
2 tablespoons extra-virgin olive oil, plus more for brushing
Freshly ground pepper
1 3/4 pounds skirt steak
1 1/2 pounds small red potatoes
Coarse salt
3 ounces blue cheese, crumbled

Steps:

  • Preheat grill to high. Stir garlic, rosemary, Worcestershire sauce, and oil in a nonreactive dish; season with pepper. Place steak in dish, cutting to fit if necessary; coat both sides with marinade. Marinate, turning once, 15 minutes, or up to overnight in the refrigerator.
  • Cover potatoes with cold water in a medium saucepan; add a pinch of salt. Bring to a boil. Reduce heat, and simmer until just tender, about 15 minutes. Drain; let cool slightly. Slice potatoes in half, and brush lightly with oil; season with salt and pepper.
  • Grill steak, turning once, to desired doneness, 3 to 4 minutes per side for medium-rare. Set aside. Meanwhile, grill potatoes, turning once, until lightly browned, about 5 minutes. Immediately sprinkle with cheese. Thinly slice steak against grain. Divide steak and potatoes among 4 plates. Serve, garnished with rosemary sprigs.

GRILLED RED POTATO SALAD WITH BLUE CHEESE BACON DRESSING



Grilled Red Potato Salad With Blue Cheese Bacon Dressing image

This is a delicious recipe that tastes best if done on the outside grill (but is easily adaptable to the oven and stovetop). It was inspired by a similar recipe of Bobby Flays which I tweaked. Goes great with your favorite outdoor cookout!

Provided by GypsyAnn

Categories     < 60 Mins

Time 40m

Yield 8 serving(s)

Number Of Ingredients 10

4 lbs new potatoes
1/2 cup extra virgin olive oil (divided)
1 lb smoked bacon
1 large vidalia onion (or other sweet onion)
1/4 cup red wine vinegar, plus
2 tablespoons red wine vinegar
1 tablespoon sugar
1/4 cup flat leaf parsley, coarsely chopped
1 cup blue cheese, crumbled
salt and pepper (to taste)

Steps:

  • Preheat Grill.
  • Cook new potatoes in boiling water until almost done but still firm; drain and cut in halves; let cool for a few minutes.
  • Gently toss potatoes with 1/4 cup olive oil; season with salt & pepper.
  • Grill potatoes cut side down(approximately 3 minutes); turn and grill another 3 minutes.
  • Place potatoes in large bowl; set aside.
  • Place a large iron skillet on the grill; add the bacon and cook until done and crisp; remove bacon from skillet and drain on paper towels.When cool, crumble bacon. (Reserve 2 Tablespoons bacon grease in skillet).
  • Add the onion to the skillet and cook until soft (approximately 5 minutes).
  • Add 1/4 cup olive oil, vinegar and sugar and cook until sugar dissolves.
  • Pour onion mixture over the potatoes; add crumbled bacon and parsley and gently toss.
  • Adjust seasonings; sprinkle with crumbled blue cheese.

Nutrition Facts : Calories 675.1, Fat 42.3, SaturatedFat 12.9, Cholesterol 75, Sodium 1560.7, Carbohydrate 44.5, Fiber 5.3, Sugar 4.2, Protein 29.4

GRILLED THREE-CHEESE POTATOES



Grilled Three-Cheese Potatoes image

While this is delicious grilled, I've also cooked it in the oven at 350° for an hour. Add cubed ham to it and you can serve it as a full-meal main dish. -Margaret Hanson-Maddox, Montpelier, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

6 large potatoes, sliced 1/4 inch thick
2 medium onions, chopped
1/3 cup grated Parmesan cheese
1 cup shredded sharp cheddar cheese, divided
1 cup shredded part-skim mozzarella cheese, divided
1 pound sliced bacon, cooked and crumbled
1/4 cup butter, cubed
1 tablespoon minced chives
1 to 2 teaspoons seasoned salt
1/2 teaspoon pepper

Steps:

  • Divide the potatoes and onions equally between two pieces of heavy-duty foil (about 18 in. square) that have been coated with cooking spray. , Combine Parmesan cheese and 3/4 cup each cheddar and mozzarella; sprinkle over potatoes and onions. Top with bacon, butter, chives, seasoned salt and pepper. Bring opposite ends of foil together over filling and fold down several times. Fold unsealed ends toward filling and crimp tightly. , Grill, covered, over medium heat for 35-40 minutes or until potatoes are tender. Remove from the grill. Open foil carefully and sprinkle with remaining cheeses.

Nutrition Facts : Calories 493 calories, Fat 22g fat (12g saturated fat), Cholesterol 57mg cholesterol, Sodium 777mg sodium, Carbohydrate 54g carbohydrate (7g sugars, Fiber 5g fiber), Protein 20g protein.

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From goodhousekeeping.com


GRILLED POTATO SALAD WITH BLUE CHEESE VINAIGRETTE - A FARMGIRL'S …
2021-04-10 Whisk the vinegar, honey, shallot, mustard, olive oil, and blue cheese together. The vinaigrette can be made a few hours in advance. Cover and keep refrigerated. Heat your grill to medium-high. Liberally oil the grill grates. Cut the potatoes into 1/4″-thick slices. This next part gets a bit tedious.
From afarmgirlsdabbles.com


GRILLED BURGERS WITH BLUE CHEESE SAUCE RECIPE - THE RUSTIC FOODIE®
2020-05-21 Combine ⅓ cup mayo, ⅓ cup sour cream, 2 Tbsp. lemon juice, 2 tsp. Worcestershire sauce, ¼ tsp. garlic powder, and a pinch of kosher salt and pepper in a small bowl. Stir until completely combined using a fork or small whisk. Add ½ cup blue cheese crumbles and ⅓ cup fresh or dried chives (optional). Stir until combined.
From therusticfoodie.com


GRILLED ROMAINE WITH BLUE CHEESE DRESSING RECIPE | MYRECIPES
After having made this several times throughout the year, I agree with the other reviews, no need to coat each side, just the cut side. Also added more bleu cheese and crumbled bacon; and mixed shallots/or onions & garlic, balsamic vinegar, and a dollup of reduced-fat pre-made bleu cheese dressing as the dressing. Definitely a family favorite!!
From myrecipes.com


RECIPE GRILLED POTATO SALAD WITH BACON, BLUE CHEESE & BACON …
2015-06-22 [2] Blue cheese crumbles add a large dimension of flavor (photo courtesy Pop Artichoke | N/A). Our crowd really enjoyed this potato salad with grilled fare on Father’s Day. It was created for grilling season by LongHorn Steakhouse’s executive chefs. RECIPE: GRILLED POTATO SALAD WITH BACON, BLUE CHEESE & BACON DRESSING. Ingredients For 4 ...
From blog.thenibble.com


GRILLED SMASHED POTATOES WITH BLUE CHEESE AND CHIVE SAUCE
Brush both sides of the potatoes with olive oil and season with salt and pepper. Place on the preheated grill grid until golden brown and crispy, about 4 to 5 minutes per side. Transfer to a serving platter and sprinkle with chopped chives and crumbled blue cheese. Serve hot with Blue Cheese and Chive Sauce on the side.
From bluerhino.com


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