1½ teaspoon salt
1¾ cups sour cream
3 red bell peppers
4 large potatoes
¼ cup buttered bread crumbs
¼ cup milk
¼ cup shredded Gouda cheese
¼ cup shredded Muenster cheese
¼ cup sliced green onions bottoms,(reserve sliced green tops,for garnish)
¾ teaspoon black pepper
Build a two-zone fire using Kingsford® charcoal briquets by situating the coals on only one side of the grill, leaving the other side void.
Wash and wrap potatoes in aluminum foil. Place potatoes over indirect heat and close the grill lid. Cook the potatoes at 400˚F for 1½ hours.
Remove the potatoes from the grill and scoop potato pulp out of the skins into the bowl. Add remaining ingredients except for the peppers, mash and mix well. Set aside.
Cut red bell peppers in half and remove the pulp and seeds. Fill the peppers with the potato mixture. Place the stuffed peppers over indirect heat at 400˚F, close the grill lid, and cook for 15 minutes. Move the peppers to direct heat for 5 minutes or until the peppers start to blister.
Remove to serve immediately.
Garnish with green onion tops and brisket drippings.
Recipe created by world champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal