Smokey O’Malley – A Potato Popper Recipe

Smokey O’ Malleys

Starch madness continues here on the Grate.  Saint Patrick’s Day is just around the corner.  Last year we did a great show on Corned Beef and Cabbage. Check it out below.  This year we are going to test the luck of the Irish with a Potato Popper.  Introducing the Smokey O’Malley.  A perfect, bite sized, potato nugget that will make you believe: “If you’re lucky enough to be Irish then you’re lucky enough”.

Check out the Smokey O’Malley Episode

Baby Dutch Yellow Potatoes

+When you Gather up the ingredients.  I like to use a product called Dutch Yellow Potatoes.  These are sometimes called Yukon Gold.  These are a mini version.  You could use a full sized potato skin if you want, but then you wouldn’t have GrateTV Smokey O’Malley’s.

Par cook the potatoes a little.  I put the potatoes in a microwave for a couple of minutes to get them soft.  If the potatoes are cooked it makes it easier to scoop out the middle to make the boat.

Prepare a mashed potato.  Any flavor is good for this recipe.  I chose 3 cheese because that’s what I had on hand.  All any flavor you want to mashed potatoes to make this dish pop, hop or sing to your liking.

Dice a couple of Jalepenos.  You can mix the chilies into the potato, but I like to use them as a topping.  I like the green specks.

The process is fairly easy.  Season the potato boats, pipe in the mashed potato mix, top with diced jalepeno’s, wrap a piece of bacon around it and secure the bacon with a toothpick.

Grill your O’Malleys on a medium heat grill until the bacon is cooked. About 20 minutes.

Smokey O’ Malleys

Serve with something for dipping.  Sour cream or Ranch dressing work great.

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Smokey O’Malley – A Potato Popper Recipe

Rating: 51

Prep Time: 1 hour

Cook Time: 1 hour

Ingredients

• 1 recipe of Cheddar Mashed Potatoes
• 2 pound bag of fingerling potatoes
• 1 pound thick sliced bacon
• 3 jalapeño peppers, diced
• 2 tablesoons Extra Virgin Olive Oil
• 2 tablespoons rub BBQ rub, divided

Instructions

1. Add EVOO to a large nonreactive bowl
2. Put clean and dry fingerling potatoes in the bowl and toss to coat
3. Sprinkle rub over potatoes and toss to coat again.
4. Put potatoes on to a clean, medium fire grill and cook until tender, about 30 minutes
5. Remove to a sheet pan and cool completely
6. Split potatoes in ½ lengthwise and scoop out a well in each half with a spoon
7. Season the split potatoes with remaining BBQ Rub
8. Pipe the cheddar mashed potatoes into each ½ of potato
9. Top with diced jalapeños
10. Wrap each ½ with ½ a slice of thick cut bacon and secure with a toothpick
11. Put the Smokey O’Malley on a clean, medium heat grill
12. Cook until the bacon is thoroughly cooked, about 20 minutes turning as necessary

2.5

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Check out the Corneed Beef Episode

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