GRILLED POTATO STEAKS WITH BACON, SOUR CREAM, AND CHIVES

Preparation

Baking Directions:

This dish is one of our favorites.

It’s kind of a grilled play on the classic baked potato, so naturally it goes perfectly with a big, juicy steak.

This butter is optional here, but we recommend it.

After all, this is a pretty decadent dish, so why not go all the way?

We don’t have it often, but when we do we definitely want the real deal.

Build a multi-level fire in your grill: Leaving one-quarter of the bottom free of coals, bank the coals in the remaining three-quarters of the grill so that they are three times as high on one side as on the other.

When all the coals are ignited and the fire has died down to medium (you can hold your hand about 5 inches above the grill grid, over the area where the coals are deepest, for 4 to 5 seconds), you’re ready to cook.

Cut thin slices lengthwise off 2 parallel sides of each potato so you can lay it flat.

Now cut each potato in half lengthwise to make 2 planks; you want each plank to be about 1 ½ inches thick.

(No need to peel the potatoes; trimming the sides will take off some of the skin, and it’s fine to leave the rest on.)

In a large sauté pan or skillet, gently cook the potatoes in simmering salted water about 8 to 9 minutes, until they are just done but still very firm.

Test them by poking a toothpick into one; it should go in quite easily, but meet with a fair amount of resistance.

Carefully transfer the potatoes to a colander to drain.

While the potatoes are cooking, cook the bacon in a small sauté pan or skillet over medium heat until crisp, about 6 to 8 minutes, then transfer to paper towels or newspaper to drain.

Rub the potato planks all over with the olive oil and sprinkle them generously with salt and pepper.

Place on the grill and cook until they are really crispy and brown, about 4 to 5 minutes per side.

Serving Directions:

Arrange the potatoes on a serving platter and top with the bacon, sour cream, chives, and butter is desired.