Ingredients

Potato Farl (Potato Bread)

• 6 fist size (4") baking potatoes
• 2 tbsp of butter
• 1/2 cup of all purpose flour + more for dusting
• Salt to taste

Irish Quesadilla

• 1/2 lb. shaved corned beef
• 1 cup of shredded Isle of Man cheddar cheese
• 1/4 cup of horseradish mayo + more for dipping
• parchment paper

Original Recipe Found Here:

Directions

1. Install the warming rack and place a Napoleon Pizza Stone in the center of the grill. Preheat the grill to 400°F by lighting the two outside burners.
2. Scrub the potatoes and place them on the warming rack. Bake the potatoes for about an hour, or until a fork easily pierces them.
3. Remove the potatoes from the grill. Slice them in half and scoop out the insides into a bowl. Keep the skins.
4. In the bowl, mash the potato with the butter and salt (feel free to add pepper and garlic if you wish). Add the flour, a little at a time. Your goal is to have a slightly sticky dough that resembles play-doh. You may need to add more or less flour to get the right consistency.
5. Flour your work surface and grab a baseball-sized handful of potato dough. Use a rolling pin to roll it out to ¼ inch thick. Use a cookie cutter to cut out rounds (or make a couple giant Irish Quesadillas) placing them onto parchment paper.
6. Place the parchment paper onto the preheated pizza stone and bake for about 5 minutes. While the potato farls are baking, fill the potato skins with layers of corned beef, mayo, and cheese.
7. Bring the potato skins to the grill and place them onto the warming rack. Flip the potato farls and continue baking for another 3 to 5 minutes or until the other side is beginning to brown.
8. Now that they’re browned, spread a little mayo on each potato farl round. Layer a little cheddar, meat, and more cheddar. Finally place another farl round on top. Close the lid of the grill for another 5 minutes, or until the cheese has melted.
9. Serve the potato skins and Irish Quesadillas together.