Potato Skin Sliders

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Potato Skin sliders
EGG set up- Set the EGG up for indirect cooking, using the ConvEGGtor plate, and stabilize at 450 degrees F
Ingredients
  • 10 russet potatoes scrubbed
  • 20 of your favorite meatballs
  • 1 head green cabbage cored and shaved
  • 2 shallots thinly sliced
  • 3 cups cheddar cheese
  • ½ cup whole milk
  • 6 room temperature tablespoons plus 4 melted tablespoons Kerry gold Irish butter
  • Salt and pepper to taste
  • ¼ cup green onion sliced on the bias
  • 1 cup crumbled bacon
  • Heavy duty aluminum foil
  • Optional- sour cream for serving
Instructions
  1. Wrap the potatoes in foil and cook until tender, about one hour.
  2. Unwrap them and slice in half lengthwise then scoop out the centers, leaving about ¼ thick wall left in the skins
  3. Poke them with a fork (without piercing through the skin) and then brush with the 4 separated tablespoons of melted butter
  4. Mash the inside of the potatoes with the 6 room temperature tablespoons or Kerry gold butter, the milk, salt, and pepper.
  5. In a pan sauté the cabbage and shallots until tender and mix into the mashed potatoes with half of the cheddar cheese.
  6. Put a meatball sliced in half in each potato skin then scoop the potato mixture back into the potato skins and sprinkle the remaining cheese on top and bake on a perforated pan for an additional 15 minutes.
  7. Remove from the EGG and garnish with scallions and crispy crumbled bacon.
  8. Serve with sour cream

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