grilled twice "baked" potatoes

4 medium sized russet potatoes

3 tbs cream cheese

2/3 cup heavy cream

2 cups shredded cheddar cheese

garlic salt and pepper to taste

smoked paprika

chives, optional

crumbled bacon, optional

Preheat oven to 400 degrees.  Scrub potatoes clean and rub with vegetable oil and salt (if desired).  Bake on a foil lined cookie sheet for 60-75 minutes.  When a paring knife slides easily in and out of the center of the potato, they are done.

Remove from oven and let cool while you gather the rest of the ingredients.

Split each potato in half and scoop out the insides into a standing mixer bowl.  You can get almost all of the potato out since the skin will be slightly more tough since you didn't wrap them in foil.

Add the cream cheese, heavy cream, cheese, garlic salt and pepper.  You will also want to add any additional fillings you have selected.  Whip the mixture with your whisk attachment until mostly smooth.

If you want the potatoes to look extra fancy you can pipe the filling into the potato shells, or just spoon it in.  Top with a sprinkle of paprika.

Place filled potato skins on a grill heated to medium/high.  Close the lid and cook for 8-10 minutes until re-warmed.

Serve immediately.

herb crusted grilled roast beef

3-4 lb top sirloin roast
6 cloves minced garlic
2 tbs rosemary, chopped
4 tsp salt
1 tbs black pepper

mix garlic, rosemary, salt and pepper together, rub all over the roast.  wrap the meat tightly in plastic wrap and place in the refrigerator for 18-24 hrs (plan ahead!).  heat your grill and oil the grates.  turn off all burners but one.  place the roast on the grill over direct heat for 10 minutes on high on each side.

prepare the pan it will be roasted in by poking holes into the bottom of a disposable pan.  once your roast is nicely browned on all sides place the roast in the disposable pan and put the pan on the grill over the burners that are off for 30 minutes, rotate the pan and cook for another 30 minutes.  this will give you a medium rare roast, for more doneness up the cooking time by 10 minutes per rotation.  remove the roast from the pan and place on a wire wrack over a cookie sheet (this will let the juices drain away from the crust you worked hard to get on the grill).  let rest for 20 minutes and then carve.