Sunday, November 30, 2008


yields eight servings

4 large russet potatoes washed skin on
2 tablespoons olive oil
2 cups mixed grated cheese provolone and cheddar
1 cup cooked crispy bacon drained and crumbled
1/2 cup chopped scallions
1/2 cup sour cream
salt and pepper to taste
optional garnish: salsa

Preheat barbeque to 325°F (162°C) medium low. Leave 2 burners on and one burner off. Oil the grill to prevent sticking. Rub potatoes with 1 tablespoon (15ml) of the olive oil and prick all over with a fork. Place potatoes over indirect heat for 40-50 minutes or until the potatoes are fully cooked. Remove from the grill and cool. Using a sharp serrated knife slice the potato in half lengthwise. Using a spoon, scoop out the insides leaving a ½ inch boarder of potato on the skin. Season with salt and pepper to taste and drizzle with oil paying close attention to the rim of the potato (the ½ inch border). Sprinkle the cheese and bacon equally among the potatoes. Preheat barbeque to medium high heat 375°F (190°C). Oil grill to prevent sticking. Place potato skins cheese side up on the grill. Close the lid, and allow potatoes to cook for 7-8 minutes or until the cheese is bubbling and the skin is crispy. Remove from barbeque. Top with scallions, sour cream and salsa if desired.

courtesy of: Matt Dunigan, "Little League Soccer," Road Grill, The Food Network

1 comment:

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No thoughts..i have bookmarked your site..amazing dishes ..thanks a million for sharing this with me!

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