Prepare the Auplex Kamado grill for indirect cooking, light the coals with a tanner, install the stainless steel grill.
Wait until the temperature rises to 200 degrees. Make upper and lower air flaps to keep the temperature even.
We wash the potatoes, dry them, apply oil and sprinkle them with salt. Bake for 1 hour.
We mix the cheeses in equal parts, cut the potatoes in half and peel them, add plenty of the cheese mixture, and fresh rosemary on top.
Remove the deflector from the grill and bake directly over the coals, on the grill with foil or in a baking tin, at a temperature of 200°C, until the cheeses melt – about 8-12 minutes.
Recipe from KK BBQ notes.
INGREDIENTS
Potatoes of the same size
Grated fermented cheese
Cream cheese (ricotta)
Fresh rosemary
Oil
Salt
Post time: Nov-30-2022