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