Crispy Potato Skins

From License to Grill, with Rob Rainford. Cook time includes time to pre-bake potatoes.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 6  large russet potatoes, baked for 1 hour at 400F and cooled
• 1  cup bacon, cooked and chopped
• 1  tablespoon olive oil
• 2  cups provolone cheese, shredded
• 1⁄4 cup green onion, chopped
•  salt and pepper

Directions

1. Cut cooled baked potatoes in half lengthwise. Scoop flesh from potatoes, leaving 1/4 inch in each.
2. Drizzle with olive oil and sprinkle with salt and pepper.
3. Top with green onions, bacon, and cheese.
4. Preheat barbecue to 220F (medium-high). Place potatoes on well-oiled grill.
5. Cook for 4-5 minutes with lid closed, or until cheese has melted and bottoms of potato skins are crispy.