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¼ cup half and half
2 tbsp Blackstone Hatch Chili & Cheddar Seasoning
Preheat your pellet grill to 400–425°F. Rub the potatoes all over with bacon grease and season generously with kosher salt. Place them on the top rack of the grill and cook for about 1 hour, or until a skewer slides through easily. Remove the potatoes and let them cool slightly.
Add the diced onion to the bacon fat and sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for another 1–2 minutes. Transfer the onions and garlic to a large mixing bowl.
Return the filled potatoes to the pellet grill and cook at 350°F for about 30 minutes, until the cheese is melted and the potatoes are hot throughout.
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