YIELD: 8 Servings
Directions for: Grilled Potato Skins with Provolone, Bacon and Sour Cream
Ingredients
4 Large russet potatoes washed skin on
2 Tbsp olive oil
2 cup mixed grated cheese provolone and cheddar
1 cup cooked crispy bacon drained and crumbled
cup chopped scallions
cup sour cream
1 pinch Salt and pepper to taste
1 Tbsp Optional garnish: salsa
Directions
1. Preheat barbeque to 325F (162C) medium low. Leave 2 burners on and one burner off. Oil the grill to prevent sticking.
2. Rub potatoes with 1 tablespoon (15ml) of the olive oil and prick all over with a fork. Place potatoes over indirect heat for 40-50 minutes or until the potatoes are fully cooked.
3. Remove from the grill and cool.
4. Using a sharp serrated knife slice the potato in half lengthwise. Using a spoon, scoop out the insides leaving a inch boarder of potato on the skin.
5. Season with salt and pepper to taste and drizzle with oil paying close attention to the rim of the potato (the inch border). Sprinkle the cheese and bacon equally among the potatoes.
6. Preheat barbeque to medium high heat 375F (190C). Oil grill to prevent sticking. Place potato skins cheese side up on the grill.
7. Close the lid, and allow potatoes to cook for 7-8 minutes or until the cheese is bubbling and the skin is crispy.
8. Remove from barbeque. Top with scallions, sour cream and salsa if desired.
See more: Side, Potatoes, North American, Grill, Lunch, BBQ