- 4 russet potatoes
- 6 cloves garlic, smashed
- 1/2 onion, cut into big chunks
- 4 strips bacon
- 6 cups water
- 1 1/2 cups apple cider vinegar
- 2 tablespoons liquid smoke
- 3/4 cup sugar
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 8 strips bacon, chopped
- 1/4 cup olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup apple cider vinegar
- 1/4 cup sugar
- 4 stalks scallion stalks, finely chopped
Preheat grill to 400F.
Use a fork or the Marinade Turbocharger to puncture holes all around the potatoes. In a large pot, add potatoes, garlic, onion, bacon, water, vinegar, liquid smoke, sugar, a nice pinch of salt and a few grinds of pepper. Bring to a boil, then lower to a simmer. Cook potatoes until fork-tender all the way through, about 40 minutes.
Remove potatoes to a tray and brush with olive all over. Season skin with salt, then place directly on the grill above the indirect heat. Remove and split down the center with a knife, squeeze ends to open the center and fill with Sweet Bacon and Scallion Dressing.
*If going to a cookout, boil the potatoes the day before and refrigerate them uncovered. Make sure to put them on the grill at room temperature and add 10 minutes to the cook time inside the grill to insure the potatoes get hot all the way through.
For the Sweet Bacon and Scallion Dressing:
Add chopped bacon, olive oil and a few grinds of pepper to a pan over medium heat. Cook until bacon is crisped, about 8 minutes. Add vinegar and sugar along with a pinch of salt. Simmer until sugar and salt dissolve, about 2 minutes. Remove from heat and stir in scallions. Serve warm.
*This can be done in a grill-safe pan over the direct heat.
Yield: 4 servings
Preparation Time: 5 minutes
Cooking Time: 60 minutes (10 minutes for the Sweet Bacon and Scallion Dressing)
