Crispy Potato Skins

Yield:  12 potato skins

Ingredients

• 6 large Russet Potatoes (Baked for 1 hour at 400°F/200°C and cooled)   1 cup bacon, cooked and chopped (250ml)
• 1 tablespoon olive oil (15ml)
• 2 cups Provolone cheese, shredded (500ml)
• ¼ cup green onions, chopped (60ml)
• Salt and pepper to taste

Directions

1. Cut baked and cooked potatoes in half, length ways
2. Scoop flesh from potatoes leaving ¼ inch in each potato.
3. Drizzle with olive oil.  Add salt and pepper to taste
4. Sprinkle with green onions, bacon and cheese.
5. Preheat barbeque to 220°F/104°C or medium high.  Place potatoes over well oiled grill.
6. Cook for 4-5 minutes with lid closed or until cheese has melted and bottoms of potatoes are crispy.