 |
Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
|
From License to Grill, with Rob Rainford. Cook time includes time to pre-bake potatoes. Ingredients:
6 large russet potatoes, baked for 1 hour at 400f and cooled |
1 cup bacon, cooked and chopped |
1 tablespoon olive oil |
2 cups provolone cheese, shredded |
1/4 cup green onion, chopped |
salt and pepper |
Directions:
1. Cut cooled baked potatoes in half lengthwise. Scoop flesh from potatoes, leaving 1/4 inch in each.
2. Drizzle with olive oil and sprinkle with salt and pepper.
3. Top with green onions, bacon, and cheese.
4. Preheat barbecue to 220F (medium-high). Place potatoes on well-oiled grill.
5. Cook for 4-5 minutes with lid closed, or until cheese has melted and bottoms of potato skins are crispy.
|
|