Shelly's Recipe

CRISPY POTATO SKINS

Category: Grilled Starters

6 large Russet Potatoes (Baked for 1 hour at 400 degrees and cooled)
1 cup bacon, cooked and chopped
1 tbsp olive oil
2 cups Provolone cheese, shredded
1/4 cup green onions, chopped
Salt and pepper to taste

Cut baked and cooked potatoes in half, length ways. Scoop flesh from potatoes leaving 1/4 inch in each potato. Drizzle with olive oil. Add salt and pepper to taste. Sprinkle with green onions, bacon and cheese.

Preheat grill to 220 or medium high. Place potatoes over well oiled grill. Cook for 4-5 minutes with lid closed or until cheese has melted and bottoms of potatoes are crispy.