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Pork Collar Baked Potato

  • 1 whole Pork collar, about 4 pounds
  • Our Salt Pepper + Three Chiles seasoning from Spiceology
  • 4 large russet potatoes, scrubbed and rinsed
  • Olive oil, for the potatoes and for serving
  • Kosher salt, for seasoning
  • 1/2 cup sour cream, plus more for serving
  • 1 cup sharp cheddar cheese, divided
  • ½ cup finely grated parmesan
  • 1/4 cup buttermilk
  • 4 tablespoons salted butter
  • 3 large scallions finely chopped, plus more for serving

Pat the pork collar dry and season all over with Salt Pepper + Three Chiles seasoning . You can dry brine this overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining.

 

Remove the pork collar from the fridge. Set a smoker to low heat about 250 degrees F. Add the collar directly to the smoker and cook low and low until it hits an internal temperature close to 200 ° F, this will take 4 to 5 hours. Remove the collar from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for an hour while you prep the potatoes. 

 

Heat the grill or oven to 400 degrees F. Coat the potatoes with olive and season on all sides with kosher salt. Roast for about 40 minutes or until fork tender. Remove from the grill and cool.

 

When the potatoes are cool enough to handle, cut them in half lengthwise, scoop out the tender potato insides (leave about ⅛ inch potato in the skins for structure) and add this to a large mixing bowl. Add the sour cream, half of the cheddar cheese, parmesan, butter, and half of the scallions. Season with a heavy pinch of salt.  Add the buttermilk. Use a potato masher to mix and smooth this filling. Scoop ½ cup of the mixture back into each of the potatoes and arrange on a rimmed baking sheet.  Top each potato with some of the remaining cheddar cheese. 

 

Return to the grill or smoker. Cook the potatoes until they are warmed through and the cheese is melted and browned, about 15 minutes. While the potatoes cool, shred the pork and toss it with the BBQ sauce. 

 

Pile pork on top of finished potatoes top with scallions, a dollop of sour cream and drizzle of olive oil. 

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Pork Collar Baked Potato

Author Mark & Fey
Keyword Ninja, Pork, Pork collar, potatoes, Spiceology
Servings 1

Ingredients

  • 1 whole Pork collar about 4 pounds
  • Our Salt Pepper + Three Chiles seasoning from Spiceology
  • 4 large russet potatoes scrubbed and rinsed
  • Olive oil for the potatoes and for serving
  • Kosher salt for seasoning
  • 1/2 cup sour cream plus more for serving
  • 1 cup sharp cheddar cheese divided
  • ½ cup finely grated parmesan
  • 1/4 cup buttermilk
  • 4 tablespoons salted butter
  • 3 large scallions finely chopped plus more for serving

Instructions

  • Pat the pork collar dry and season all over with Salt Pepper + Three Chiles seasoning . You can dry brine this overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining.
  • Remove the pork collar from the fridge. Set a smoker to low heat about 250 degrees F. Add the collar directly to the smoker and cook low and low until it hits an internal temperature close to 200 ° F, this will take 4 to 5 hours. Remove the collar from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for an hour while you prep the potatoes. 
  • Heat the grill or oven to 400 degrees F. Coat the potatoes with olive and season on all sides with kosher salt. Roast for about 40 minutes or until fork tender. Remove from the grill and cool.
  • When the potatoes are cool enough to handle, cut them in half lengthwise, scoop out the tender potato insides (leave about ⅛ inch potato in the skins for structure) and add this to a large mixing bowl. Add the sour cream, half of the cheddar cheese, parmesan, butter, and half of the scallions. Season with a heavy pinch of salt.  Add the buttermilk. Use a potato masher to mix and smooth this filling. Scoop ½ cup of the mixture back into each of the potatoes and arrange on a rimmed baking sheet.  Top each potato with some of the remaining cheddar cheese. 
  • Return to the grill or smoker. Cook the potatoes until they are warmed through and the cheese is melted and browned, about 15 minutes. While the potatoes cool, shred the pork and toss it with the BBQ sauce. 
  • Pile pork on top of finished potatoes top with scallions, a dollop of sour cream and drizzle of olive oil. 

Cheesy Loaded Smashed Potatoes

  • 1 whole Pork collar, about 4 pounds
  • Our Salt Pepper + Three Chiles seasoning from Spiceology
  • 4 large russet potatoes, scrubbed and rinsed
  • Olive oil, for the potatoes and for serving
  • Kosher salt, for seasoning
  • 1/2 cup sour cream, plus more for serving
  • 1 cup sharp cheddar cheese, divided
  • ½ cup finely grated parmesan
  • 1/4 cup buttermilk
  • 4 tablespoons salted butter
  • 3 large scallions finely chopped, plus more for serving

Pat the pork collar dry and season all over with Salt Pepper + Three Chiles seasoning . You can dry brine this overnight, uncovered in the fridge or tightly wrapped in plastic – just remember to turn your wrapped collar about halfway through brining.

 

Remove the pork collar from the fridge. Set a smoker to low heat about 250 degrees F. Add the collar directly to the smoker and cook low and low until it hits an internal temperature close to 200 ° F, this will take 4 to 5 hours. Remove the collar from the smoker, cool it for 10 minutes and wrap tightly in butcher paper to rest for an hour while you prep the potatoes. 

 

Heat the grill or oven to 400 degrees F. Coat the potatoes with olive and season on all sides with kosher salt. Roast for about 40 minutes or until fork tender. Remove from the grill and cool.

 

When the potatoes are cool enough to handle, cut them in half lengthwise, scoop out the tender potato insides (leave about ⅛ inch potato in the skins for structure) and add this to a large mixing bowl. Add the sour cream, half of the cheddar cheese, parmesan, butter, and half of the scallions. Season with a heavy pinch of salt.  Add the buttermilk. Use a potato masher to mix and smooth this filling. Scoop ½ cup of the mixture back into each of the potatoes and arrange on a rimmed baking sheet.  Top each potato with some of the remaining cheddar cheese. 

 

Return to the grill or smoker. Cook the potatoes until they are warmed through and the cheese is melted and browned, about 15 minutes. While the potatoes cool, shred the pork and toss it with the BBQ sauce. 

 

Pile pork on top of finished potatoes top with scallions, a dollop of sour cream and drizzle of olive oil. 

Comments:


Be The First To Comment:

Your email address will not be published. Required fields are marked *


Cheesy Loaded Smashed Potatoes

Cheesy Loaded Smashed Potatoes

Author Mark & Fey
Course Appetizer, Side Dish
Keyword potatoes, Salt Pepper + Sour Cream Onion, Spiceology
Cook Time 30 minutes
Servings 2

Ingredients

  • 1 pound medium sized yukon gold potatoes
  • 2 tablespoons olive oil
  • Kosher salt for seasoning
  • 4 slices thick cut bacon
  • 1 tablespoon Salt and Pepper + Sour Cream and Onion our spice blend with Spiceology
  • 1 cup shredded sharp cheddar cheese.
  • 1/2 cup sour cream
  • 1 bunch green onions chopped

Instructions

  • Heat your grill for medium-high heat cooking, about 400 degrees F. Cook the bacon on a sheet pan lined with foil until crisped, about 15 minutes. Remove from the heat to cool so you can chop them.
  • Toss the potatoes with the olive oil and season generously with kosher salt. Cook the potatoes in a cast iron skillet on the grill until fork tender and browned, about 20 minutes. Turn the potatoes once, about half way through the cook.
  • When the potatoes are done, remove them from the heat to cool slightly. Chop the bacon, then use a mallet or heavy bottomed glass to smash the potatoes. Return the potatoes to the skillet and season with the Salt and Pepper + Sour Cream and Onion seasoning. Top with the cheddar cheese and bacon and return to the oven until the potatoes are crisp and the cheddar cheese is melted.
  • Top the potatoes with more sour cream and the chopped onion and let them cool for a second before you dig in.