Grilled Potato Skins with Provolone, Bacon and Sour Cream

Serves: 8

Ingredients

• 4 Large russet potatoes washed skin on
• 2 tablespoons olive oil (30ml)
• 2 cups of mixed grated cheese provolone and cheddar (500ml)
• 1 cup cooked crispy bacon drained and crumbled (250ml)
• ½ cup chopped scallions (125ml)
• ½ cup sour cream (125ml)
• Salt and pepper to taste
• Optional garnish: salsa

Directions

1. Preheat barbeque to 325°F (162°C) 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.
3. Place potatoes over indirect heat for 40-50 minutes or until the potatoes are fully cooked.
4. Remove from the grill and cool.
5. Using a sharp serrated knife slice the potato in half lengthwise.
6. Using a spoon, scoop out the insides leaving a ½ inch boarder of potato on the skin.
7. Season with salt and pepper to taste and drizzle with oil paying close attention to the rim of the potato (the ½ inch border).
8. Sprinkle the cheese and bacon equally among the potatoes.
9. Preheat barbeque to medium high heat 375°F (190°C). Oil grill to prevent sticking.
10. Place potato skins cheese side up on the grill.
11. Close the lid, and allow potatoes to cook for 7-8 minutes or until the cheese is bubbling and the skin is crispy.
12. Remove from barbeque. Top with scallions, sour cream and salsa if desired.