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Make the tzatziki sauce ahead of time by adding all of the sauce ingredients into a bowl, and stir well.
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Cover and refrigerate until you are ready to use it on the potato skins.
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This makes a bunch, so you can use it on sandwiches, or make traditional gyros as well and use it on them.
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To make the gyros, start by getting some plastic wrap ready, as you will want a large enough piece on both of the bottom and top of the meat.
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Lay the plastic wrap on your cutting board, then top with your lamb chops, adding the top piece of the plastic wrap on top.
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Use your meat mallet and pound the meat to approximately 1/4 inch thick, being careful not to tear the meat.
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Best practice is to pound from the center outward.
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Repeat this process with the boneless beef round.
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Now, if you have a spice mill, or better yet, a coffee grinder dedicated to spices, get it out.
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Add in all of your spices (oregano through thyme), and grind until you have a fine powder.
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Over the pounded lamb, add about a tablespoon of olive oil, and spread evenly over the top.
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This will act as a glue to hold on the spices we just ground up.
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Use about half of the spice mix and evenly coat the top of the lamb.
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Use a fork, and quickly jab the meat a few times, making certain that all of the spice flavors penetrate the meat.
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Do the same with the beef, reserving about a tablespoon of the spice rub.
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Now, cut about six inch strips of the kitchen string.
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We are going to roll up the meat and tie it to prevent it from unraveling.
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Add the lamb on top of the beef, and tightly roll the whole thing into a log.
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Secure and tie the roll closed with the string.
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Rub more olive oil on the top of the meat, and use the remaining herb mixture to coat the meat log.
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Cover and place in the refrigerator to let it marinate for at least an hour, or overnight.
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Before you are ready to grill, remove the meat from the refrigerator and let it come to room temperature before placing it on the grill.
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Bring your grill to a medium heat, and place the meat log on the grill, cooking for at least 1 hour.
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Check the meat about every 10-15 minutes, turning a quarter turn each time and building a nice dark crust on the meat.
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The meat should register about 140 F internal temperature before removing it from the grill.
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When its done remove it from the grill onto a platter.
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Cover and let the meat rest for about 10 minutes before slicing into it and making your gyros.
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Slice the meat when you are ready.
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Now, make the potato skins.
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Begin by preheating your oven to 400 F. Poke the top of each potato with a fork several times and place on a baking sheet.
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Cook in the oven for 1 hour.
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Once cooked, remove potatoes from the baking sheet, and place on a plate to let them cool for about 15 minutes.
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Once your potatoes are cooled, use a sharp bread knife and cut it in thirds lengthwise.
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Discard the center third or use for another use.
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Be gentle and scoop out the potato from the two outside sections, leaving a bit of flesh around the skin so the skin holds up.
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You still want some potato in the shell.
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Brush the interior and exterior of each potato skin with the melted butter.
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Season the inside of each skin with salt and pepper and put them on a baking sheet.
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Place the potatoes under the broiler for 12-15 minutes until the insides get a bit crispy from the melted butter.
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I like to go a bit extra crispy with these, but its your call.
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Pull them out when you know they are ready.
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Now it is time to assemble the potato skins.
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Slice a generous amount of the gyro meat.
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Place the meat inside of each potato skin, then top with onions, tomatoes, olives and the tzatziki sauce.
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Plate, and serve.
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46
These were amazing and Im glad I thought of turning a traditional gyro into a potato skin.
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It was everything I wanted, all in a few bites.
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If you are looking for a new twist in serving something up for your next get together, give these a shot.
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I hope you enjoy!
