Old MacDonald's Potato Box Recipes
Double-Baked Stuffed Yukons Ingredients Double-Baked Stuffed Yukons 4 medium Yukon Gold potato 1 cup cooked crabmeat 1/2 cup shredded radicchio 1/2 cup chopped green onion 1/4 cup sweet red pepper, cut into small dice 1 tsp minced garlic 1/4 cup olive oil 1/2 cup finely grated Parmigiano-Reggiano cheese Directions 1.Scrub potatoes and cook in large pot of salted water for 15 minutes or until almost tender ( potatoes will finish cooking on the grill.) Drain. 2.When cool enough to handle, slice potatoes in half lengthwise and take a small slice off the skin side of each half to make a flat surface (This will rest on the grill rack later). Use a small spoon to hollow out the middle of each half, leaving a ¼ inch “wall”, to make a potato “boat”. Reserve insides of potato for stuffing. 3.Pick over crabmeat to remove any bits of shell and cartilage. Slightly break up large pieces of crabmeat. In a small bowl stir together crabmeat, reserved potato insides, radicchio, green onion, red pepper, garlic, and 3 tbsp olive oil, and add salt and pepper to taste. 4.Carefully spoon stuffing into each potato boat, packing down firmly. Cover with plastic wrap, and refrigerate until ready to grill. 5.Prepare grill and preheat to medium Brush bottom – flat side - of potatoes with remaining 1 tbsp olive oil. Grill on top rack for 10 min, or until bottoms are crisp and stuffing is heated through.

Old MacDonald's Potato Box Recipes

Double-Baked Stuffed Yukons

Ingredients

Double-Baked Stuffed Yukons
4 medium Yukon Gold potato
1 cup cooked crabmeat
1/2 cup shredded radicchio
1/2 cup chopped green onion
1/4 cup sweet red pepper, cut into small dice
1 tsp minced garlic
1/4 cup olive oil
1/2 cup finely grated Parmigiano-Reggiano cheese

Directions

1.Scrub potatoes and cook in large pot of salted water for 15 minutes or until almost tender ( potatoes will finish cooking on the grill.) Drain.
2.When cool enough to handle, slice potatoes in half lengthwise and take a small slice off the skin side of each half to make a flat surface (This will rest on the grill rack later). Use a small spoon to hollow out the middle of each half, leaving a ¼ inch “wall”, to make a potato “boat”. Reserve insides of potato for stuffing.
3.Pick over crabmeat to remove any bits of shell and cartilage. Slightly break up large pieces of crabmeat. In a small bowl stir together crabmeat, reserved potato insides, radicchio, green onion, red pepper, garlic, and 3 tbsp olive oil, and add salt and pepper to taste.
4.Carefully spoon stuffing into each potato boat, packing down firmly. Cover with plastic wrap, and refrigerate until ready to grill.
5.Prepare grill and preheat to medium Brush bottom – flat side - of potatoes with remaining 1 tbsp olive oil. Grill on top rack for 10 min, or until bottoms are crisp and stuffing is heated through.