Grilled, Loaded Twice-Baked Potatoes Recipe

1. 1

   Adjust rack to the middle position of oven and preheat to 375u00b0F. Poke each potato a several times with a fork and place directly on the rack. Bake until skin just starts to crisp and flesh is soft, about 1 hour. Remove from oven.

2. 2

   Meanwhile, preheat a gas grill to 375u00b0F.

3. 3

   When cool enough to handle, slice off upper third of potatoes. Scoop out interior into a medium bowl, leaving a 1/4-inch layer of flesh. Add cream cheese and sour cream and beat with a hand-held mixer until thoroughly combined and fluffy, about 30 seconds. Fold in all but 1/4 cup of the cheddar cheese, bacon and chives with a wooden spoon. Season with salt, to taste.

4. 4

   Brush outer skins with melted butter. Fill hollowed skins generously with potato mixture and sprinkle tops with reserved cheese. Place in the center of the grill over direct heat and cook until skins are crackly, the interiors are warmed through and the cheese on top is bubbly, 7-10 minutes. Remove from grill and let cool for 3 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.