Loaded baby potatoes with Montreal spice beef skewers

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A unique BBQ recipe featuring crispy baby potatoes topped with tender Montreal spice beef skewer pieces and generous toppings.

In collaboration with

Phil Morin
Phil Morin
Poke bowl Grills BBQ Oven Air fryer Summertime Super bowl / sporting events
3 Portions
10 min Prepping
30 min Cooking
Recipe Easy

Ingredients

  • 1 package of Exceldor beef skewers, cooked
  • 450 g (1 lb) baby potatoes
  • 30 ml (2 tbsp) olive oil
  • 5 ml (1 tsp) smoked paprika
  • 5 ml (1 tsp) garlic powder
  • 4 to 6 slices of cheddar cheese
  • 250 ml (1 cup) shredded iceberg lettuce
  • 250 ml (1 cup) cherry tomatoes, halved
  • 2 green onions, thinly sliced
  • Ranch sauce (optional)

For the homemade sauce

  • 45 ml (3 tbsp) mayonnaise
  • 15 ml (1 tbsp) ketchup
  • 5 ml (1 tsp) Dijon mustard
  • 2.5 ml (½ tsp) Worcestershire sauce
  • Salt and pepper, to taste

Directions

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  1. Cook the beef skewers according to the package instructions.
  2. Toss the baby potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Cook the potatoes on the BBQ, in the oven, or in an air fryer until crispy.
  4. Place the potatoes in a bowl and top with cheddar cheese slices. Broil until the cheese is melted.
  5. Remove the beef cubes, peppers, and onions from the skewers, then place them on top of the melted cheese.
  6. Add the iceberg lettuce, cherry tomatoes, and green onions.
  7. Mix all the homemade sauce ingredients together in a bowl.
  8. Top the bowl with the homemade sauce and a drizzle of ranch dressing.