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Hot Pot-at-oes

Caribbean Grilled Beef-Stuffed Potatoes with Broccoli-Lime Salsa

1 hour 15 minutes
Serves 4
DinnerCaribbean
Herb's take

Let’s take your baked potato on a tropical vacation: we’re hollowing them out, stuffing them with jerk-spiced beef, grilling till smoky, and topping with a zippy broccoli salsa inspired by Caribbean street eats. Along the way, you’ll learn the art of blooming allspice and why lime zest does its best work at the finish.

Equipment needed
  • Grill

Ingredients

Yield
4

Instructions

  1. 01
    Preheat oven to 400°F. Prick potatoes with a fork, rub with 1 tablespoon olive oil, and bake directly on oven rack for 50-60 minutes until tender.
  2. 02
    Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add allspice and toast for 30 seconds until fragrant.
  3. 03
    Add ground beef, breaking it up. Cook until no longer pink, about 5 minutes.
  4. 04
    Stir in onion, garlic, half of the minced scotch bonnet, thyme, ginger, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook until onion softens and beef is browned and fragrant, about 4 minutes. Remove from heat.
  5. 05
    When potatoes are cool enough to handle, slice off the top third lengthwise. Scoop out the insides, leaving a 1/4-inch shell. (Reserve the scooped potato for another use, like breakfast hash. Your future self will thank you.)
  6. 06
    Brush potato shells (inside and out) with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
  7. 07
    Stuff each shell generously with the jerk beef mixture, packing it in well.
  8. 08
    Heat grill to medium-high. Place stuffed potatoes, beef side up, over indirect heat. Grill, covered, for 8-10 minutes until the potatoes are smoky and the beef is sizzling.
  9. 09
    While potatoes grill, toss together broccoli, red bell pepper, scallions, cilantro, lime zest, lime juice, honey, remaining scotch bonnet, and 1/4 teaspoon salt in a bowl. Chill salsa until ready to serve.
  10. 10
    Top each grilled potato with a generous scoop of the broccoli-lime salsa and serve immediately.

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