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Active Fire Time:  40 - 50 minutes       Total Time: 1 hour 

This recipe is an incredible opportunity to transform a simple potato into a mouthwatering side. With a crispy exterior, a fluffy, cheesy interior, and a touch of smoky flavor, along with chimichurri on top, it is an excellent side for any main course or just to give as an appetizer. These potatoes are sure to become a favorite at your table!

 

 

Serves 6+

    

SUPPLIES:

2-3 lb of charcoal

High-Temperature Gloves

Keveri Cutting board

Oven proof tray ( do not use glass)

 

PREPARATION:

Step 1:

Fire up the H1 in Classic Grill Mode at 390°F according to the manual instructions or the Masterclass video.

Step 2: 

Wash the potatoes dry them with a towel, and pinch them with a fork 4 or 5 times.

Step 3: 

Put the potatoes directly into the middle or top rack position, and leave them for 40-50 minutes or until they are soft.

Step 4: 

Take the potatoes out of the H1, make a straight incision, opening the potatoes at the top.

Gently mush the interior with a fork, and add butter, salt, pepper, and some cheese.

Set the potatoes in the top rack position of the H1 until the cheese is melted.

Step 5: 

Remove the potatoes from the H1, cut them into medium pieces, and add chimichurri.

 

Cook's Notes:

Feel inspire to add different toppings to the potato: blue cheese, red beens, sour cream, etc!

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