Black and Blue Potato Skins recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Black and Blue Potato Skins

Serves 4
Chili-spiced petite tender roast combined with blue cheese and creamy Alfredo sauce inside grilled redskin potatoes. Make this Black and Blue Potato Skins recipe to delight your friends and family.
  • 3/4 pound Certified Angus Beef ® petite tender roast
  • 6 large redskin potatoes
  • 1 teaspoon olive oil
  • 1/4 teaspoon ground red chili pepper
  • 2/3 cup Alfredo sauce
  • 4 tablespoons crumbled blue cheese, divided
  • Kosher salt and pepper to taste
  1. Heat grill on high; reduce temperature to medium.
  2. Pierce potatoes once with fork and microwave 4 minutes on high. Remove potatoes from microwave and let rest. When cooled, cut in half and hollow-out with a teaspoon or melon baller. Leave about 1/4-inch of potato in skin. Lightly season with kosher salt and grill, hollow-side down, for 3 to 4 minutes
  3. Season petite tender roast with olive oil, salt and chili pepper; grill to desired doneness and rest 5 to 8 minutes. Slice and chop roast into small pieces, combine with Alfredo sauce and 2 tablespoons crumbled blue cheese. Divide mixture equally between grilled potato skins.
  4. Place filled skins in shallow, heat proof dish and top with remaining blue cheese. Turn off grill; place pan inside and close lid 3 to 4 minutes to melt cheese.

Follow @CertAngusBeef