Introduction: Potato Bombs
The perfect addition to any bbq, the potato bomb takes baked potato to a whole new level!
- potatoes (of course!)
- shredded cheese
- sliced pastrami
- sliced corned beef
- sliced peperoni
- chopped red onion
- chopped yellow pepper
- minced garlic
- mesquite seasoning
- Smoker (or grill)
- charcoal starter
- wood (we used oak chunks with a handful of mesquite chips)
- apple corer
- cutting board
Step 1: Prep Work
As with all good recipes, some assembly required....We only made six, so depending on how many you make, your amounts will vary. The following will only make six potato bombs.
- Wash the potaotes
- core with the apple corer. Cut cores in half and save for final assembly
- cut up three slices each of the corned beef and pastrami, and about 15 peperoni into small pieces
- Chop up 1/2 each of red onion and bell pepper, and mince two cloves of fresh garlic
- mix corned beef, pastrami, peperoni, onion, pepper, garlic, 1 tsp mesquite seasoning, and about 2 1/2 cups of cheese in a mixing bowl
Step 2: Building and Smoking a Bomb
- Stuff the filling in the potatoes, and insert half of a core in each end
- wrap bacon around each one, some may take two pieces
- wrap in tin foil
- Fire up the smoker
- When the coals become white, place three good sized chunks of wood on top. (we used oak, and a handful of mesquite chips) Put ice water in the water pan to regulate the temp if you are using a vertical smoker. When the smoke coming out is a light almost transparent blue, (about 5-7 minutes) you are ready to smoke the bombs
- We did these at the same time as the porkinator, with a temperature between 225 and 250 degrees, for about 2 hours
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