Looking for a new dish to spice up your summer cookouts? Be the talk of the barbecue with twice grilled potatoes!
- 4 large russet potatoes
- 4 tablespoons butter
- 1/4 cup milk
- 2 tablespoons sour cream
- 1/3 cup crumpled bacon
- 4 ounces cheddar cheese
- 1 tablespoon chopped fresh chives
- salt and pepper
Prep your grill and heat to 350 to 450 degrees F.
Prick a potato all over with a fork. Lightly grease the potato with olive oil and sprinkle with salt and pepper. Wrap up tightly with aluminum foil.
Repeat with remaining potatoes.
Place potatoes on the top rack of your grill. Cook for 30 minutes.
Rotate potatoes and grill for another 30 minutes.
Remove potatoes from the grill.
Cut each potato in half lengthwise with a sharp knife. Scoop out the insides and place them into large bowl.
Place the hollowed out potato skins on a large plate.
In the bowl, mix potatoes, butter, milk, sour cream, bacon, black pepper, and half of the cheddar cheese to create filling
Fill potato skins with the filling. A piping bag may be used.
Top each potato with the remaining cheddar cheese and place onto grill until the cheese is melted. Remove potatoes from grill and garnish with crumpled bacon, and freshly chopped chives. Serve warm.