Fully-Loaded Baked Potatoes

Preparation

• • Preheat the grill, setting the burners to high. Oil the grate.
  • Individually wrap each potato in aluminum foil. Place on the grill, close the lid and cook for 30 to 40 minutes, or until tender. Let cool slightly.
  • Meanwhile, grill the bacon slices for 2 to 3 minutes on each side, or until crisp. Drain on paper towels. Chop finely.
  • Chop the whites of the green onions, then thinly slice the green part. Set aside separately.
  • Lay the potatoes horizontally on a work surface and slice a thin layer off of each. Scoop out the potato flesh, leaving about 1/2 inch (1 cm) of flesh all around. Set the hollowed-out potatoes aside.
  • In a bowl, lightly mash the potato flesh. Add the butter, sour cream, onion whites, 1 cup of cheese and half the bacon. Combine well. Season with salt and pepper.
  • Generously stuff the hollowed potatoes. Sprinkle with the remaining cheese, bacon and onion greens.
  • Reduce the grill heat to medium. Place the stuffed potatoes directly on the grate and continue cooking for 15 to 20 minutes, or until the cheese has melted.
  • Serve with our Coffee-Smoked Chicken.