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Potatoes in a Taco Shell Mexican Style

This is a real easy and spicy snack. Potatoes in a Shell make a great appetizer to have when your outside while preparing a long slow cooked meal like smoking a Pork Shoulder or another Dutch Oven dish.

3 large baking potatoes
1 green bell pepper cut in half and seeds removed
2 jalapeno peppers
1 C sharp cheddar cheese, shredded
1 egg, lightly beaten
2 T fresh cilantro, minced
1/4 t of salt
1/4 t of pepper
12 (6 inch) corn tortillas
1 T olive oil

Preheat the grill to the medium temperature.

Prick the potatoes with a fork and wrap each potato in foil. Set the potatoes, green peppers and jalapeno peppers onto the grill grate. Roast the vegetables for 10 minutes, turning often, until both peppers are charred. Remove the peppers from the grill and place in plastic bags to steam for 10 minutes.

Close the grill lid and continuing roasting the potatoes for 40 minutes, turning every 10 minutes, or until tender. Peel the peppers and remove any remaining seeds. Finely chop the peppers and set aside. Remove the potatoes and allow them to cool enough to handle. Unwrap the potatoes, cut them in half and scoop out the potato pulp.

Add the pulp to the peppers and stir to combine. Stir in the cheese, egg, and cilantro, salt and pepper until blended together well.

Fill each taco shell with 2 T of the potato mixture. Brush the outside of the tacos with the olive oil. Place the filled tacos on the grill. Grill 3 minutes per side or until crispy.

Makes 6 servings

When filling your tacos be careful not to fill them too full. This way the filling won’t fall out on the grill grate. Serve them with salsa, sour cream or Guacamole.

This is another favorite grill recipe of ours. It’s fun to make a small snack, appetizer when your going to be outside for extended periods of time.


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When you can't smell it,
its not done.
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