|"Everything you need for a delicious side dish!"|
|"Cut the top off of each potato."|
|"Scoop out potato flesh, leaving about 1/4 inch border."|
|"Add butter, sour cream, bacon and chives to potato."|
|"Over-Stuff potato shells."|
|"Grill until heated through."|
|"Serve at your next Barbecue."|
2 Idaho Potatoes
salt and pepper
cooking oil (vegetable, olive or canola)
Preheat grill to 400 degrees.* Prepare potatoes by washing them and poking them several times with a fork. Rub potatoes with a few drops of oil until they are completely coated. Sprinkle with salt and pepper. Place potatoes over indirect heat and grill for 1 hour. Remove from the grill and allow to cool slightly.
*TIP: Our grill has 3 separate burners. My hubby turned the two outside burners on and left the middle burner off. He grilled the potatoes over the unlit middle burner. That way the potatoes could cook over indirect heat and would not burn.
To prepare Twice Grilled Potatoes:
2 Grilled Potatoes
1/4 cup butter, softened
1/4 cup sour cream
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Mozzarella cheese
1/4 cup crumbled bacon
1 Tablespoon minced fresh chives
Salt and Pepper, to taste
Cut the top off of each potato. Scoop potato flesh out, making sure to leave about a 1/4 inch of potato flesh in the skin, and place into a medium sized bowl. Mash potato with potato masher or fork. Stir in remaining ingredients. Spoon 1/2 of mixture into each potato shell. (The potatoes will be overstuffed.) Place potatoes on grill. Close lid and grill at 400 degrees for 20-30 minutes.