0:02
- What goes better with ribs?
0:05
Nothing. - But this is different.
0:08
we're gonna make a crispy potato skin on the grill.
0:13
Now I have two potatoes that we've already baked off.
0:16
We're gonna scoop them out.
0:17
- Are you gonna keep the insides here?
0:19
- Yes, we're gonna keep the insides.
0:23
- I don't throw anything away because you know what y'all,
0:26
this will make a great thickener
0:27
for a soup that you may be making or use it for anything.
0:34
So we're just gonna scoop those out
0:35
and we're gonna leave (spoon clanking)
0:37
like a quarter of an inch--
0:42
- A little boat. - Of meat.
0:44
Yeah, we're just gonna make a little boat.
0:49
But this is something just a little different.
0:52
You know, I remember when we take you boys out to eat,
0:56
y'all would always order the potato skins as an appetizer.
1:01
- You know what I eat?
1:03
if I have a baked potato,
1:04
I eat the whole thing.
1:05
Skinned and whole. - Oh and you too?
1:06
The skin is my favorite part.
1:09
So I'm just gonna cut these one more time, son,
1:12
so that we've actually quartered our potatoes
1:27
- A little salt and pepper. - Or some pepper?
1:28
- That's all it needs.
1:31
All right. - A little pepper, son.
1:36
All right. Let's see.
1:36
I think I can squeeze this other piece on to there
1:47
a little salt on that.
1:49
Now we're just gonna throw these on the grill y'all.
1:51
We're gonna brush them with butter.
1:54
- All right. So here's your butter.
1:56
- Okay. So the last thing we're gonna do
1:58
before these go on the grill
1:59
is just brush them with that butter.
2:02
Now all I need for you to do, son,
2:04
is just put these on the grill.
2:06
- And remember our potatoes are done y'all.
2:09
So all we have to do is cook them
2:11
to the crispiness that we want them.
2:24
It's Barbecuing With Bobby.
2:31
- All right. Well, we've already got--
2:32
- This is all about you and barbecuing today.
2:35
Is it not always about me?
2:36
We have got our potato skins on the grill.
2:40
we're getting this together for some toppings, right?
2:41
We're gonna put some cheese--
2:43
- Absolutely. - And some bacon
2:45
maybe some horseradish.
2:50
Bobby eats most anything
2:53
but there's a couple of things out there
2:55
that he really doesn't like.
2:57
- Horseradish is one of them. - And horseradish
3:01
I was gonna make a horseradish and sour cream sauce
3:05
until Bobby reminded me.
3:09
I don't like horseradish.
3:09
- Hey, go on if you can make it for yourself.
3:11
- Yes, if you were making this at home,
3:14
I would mix one cup of sour cream
3:18
with a couple of tablespoons of horseradish.
3:22
But since Bobby doesn't like it,
3:25
we won't put this in there. - Oh, cause it is,
3:27
it is all about Bobby.
3:29
- It is all about Bobby today.
3:32
It's not right to do me like that.
3:33
- No son. That's all right.
3:34
All right, now I've got some bacon that I've cooked off
3:38
until it was nice and crisp.
3:41
And I'm just gonna chop this up
3:44
because this is gonna be one of our selections
3:49
to go on top of our potato.
3:52
I used to serve these Bobby at night
3:55
as an appetizer when we were the best Western.
3:59
- Who don't like a potato skin?
4:01
- I mean, everybody loves potato skins.
4:06
I'm just gonna put those back in the dish.
4:09
But I've got us some scallions cut
4:11
and I'm cutting up some tomatoes as fine as I can
4:14
to put on top of these potato wedges that we've got.
4:17
- Oh, that'll be nice.
4:18
So you know, it kinda sounds like taco toppings.
4:21
- Kinda it does, yeah.
4:23
All right, Bobby, look at these wonderful skins.
4:26
- They are getting so crispy.
4:28
Look at that butter just frying up in them.
4:31
- Yeah, it does look good.
4:33
I've got our cheese and I've got our bacon.
4:35
So what we wanna do on this next step y'all
4:38
is just sprinkle some cheese and bacon
4:40
on top of our potatoes and let it melt.
4:43
But you know what, Bobby?
4:45
I think we need to just put these on a cookie sheet
4:48
like this because I don't wanna mess up Michael's grill
4:55
you know, by having cheese get all down in there.
4:59
- And I think this will work just as easily.
5:01
- Okay. We gonna put 'em back on the grill now.
5:02
- Yeah, we're gonna sit that whole--
5:04
(gentle music) Wait, wait,
5:04
we got to put the cheese on it.
5:07
- So let's put the cheddar cheese.
5:13
Look at those potato skins.
5:22
See, I knew that we'd get that cheese down in that grill
5:26
and then Michael Groover would come after me.
5:29
- Cause you ain't gonna clean it up.
5:34
So these are bacon and cheese,
5:35
are pretty obvious choices for potato toppings.
5:39
What else might you like?
5:41
- Well, we've got chives,
5:43
we've got green onions,
5:44
we've got sour cream,
5:46
over here we've got tomatoes.
5:51
What more could a person want?
5:55
Now we're just gonna have to-- - I'm being liberal
5:56
with the back until now.
5:58
- There's plenty of it.
5:59
- Yes. There's plenty.
6:01
- No, I'm mean there's gonna be plenty of it.
6:04
Think I see a spot down here that's naked.
6:07
- We don't want a naked potato.
6:10
So we'll just melt that
6:12
- And then at the last minute,
6:13
we'll throw our potatoes back on the grill,
6:17
That cheese and that bacon.
6:22
Well, don't go anywhere.
6:24
It's all about Bobby and barbecuing.
6:26
Slip our potato skins on there
6:29
and let them be melted.
6:33
- Let's take a look, Bobby.
6:40
And I'm gonna slip these over.
6:42
- Cheese is beginning to melt on that--
6:43
- Yeah, cheese is beginning to soften.
6:45
- It's just getting good.
6:46
So we'll move those over
6:50
and bring our potatoes out.
6:52
- We bout to have us a plate here it looks like.
6:55
- I'm telling you what? We are.
7:01
I don't know about you but when I do ribs,
7:02
I always do some sort of a potato.
7:04
I'll either do it. - Absolutely.
7:05
Potato salad, baked potato,
7:07
- French fries-- - French fries, something.
7:12
do like sour cream on your salad?
7:15
You've been knowing me for 37 years.
7:17
You know I like sour cream on my potato.
7:20
- All right, there we go.
7:27
- Well, first let's show it off.
7:28
Look how pretty it is.
7:32
- I'll put some tomatoes on this center one.
7:36
what I would do with potatoes like this?
7:37
I'd chop up some jalapenos maybe and put them on that.
7:39
- Oh, some jalapenos would be wonderful.
7:43
You're gonna try one?
7:59
Hey, y'all, it's Paula Deen.
8:00
Now, if you enjoyed this video, be sure to like it
8:04
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8:08
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8:11
Love and Best Dishes Y'all.
