Twice-Baked Potatoes on the Grill

You have GOT to try these twice-baked potatoes! This weekend I had guests over and these were nothing short of a huge hit. They can easily be prepared ahead of time (like the night before your party or BBQ) and then put on the grill to warm them up. The grill gave them a wonderful smokey flavor.

Shopping List:

• 4 medium-sized baking potatoes
• sour cream (1/2 cup)
• cheddar cheese, shredded (1 cup)
• green onions, chopped (1/4 cup)
• tomatoes, fresh (1/2 cup chopped)

Preparation:

• Wash each of the potatoes and using a fork, prick holes to let out steam
• Place 2 potatoes at a time in the microwave on a paper towel
• Cook on High for 15 minutes. Turn the potatoes over frequently (ie, every 5 mins)
• Remove potatoes from the microwave and let cool (30 mins to overnight)
• When cool enough to handle, cut each potato in half lengthwise
• Using a small spoon or grapefruit spoon, hollow out the potato half, leaving at least a one-quarter (1/4) inch shell inside. Put the potato into a bowl.
• In the bowl with the potato, add the cheddar cheese, green onions, fresh tomatoes and sour cream
• Gently mix the ingredients together. I recommend not mashing them and leaving the mixture a bit chunky.
• Spoon the mixture back into the potato shells. They should be slightly mounded.
• Place each potato half, skin side down, on the grill (indirect grilling is best). Either tent with foil or close the lid of the grill while cooking.
• Cook for 10-15 minutes. Remove from heat if the skin starts to burn or turn the heat down.

If you prepare the potatoes ahead and put them in the refrigerator overnight, just add 5 minutes to the cooking time.

Serves 2-4 persons.