• 6 russet potatoes
• 1 T oil
• 1 garlic clove, minced
• ¼ t ground red pepper
• 1 c shredded cheddar cheese
• 6 slices bacon, cooked & crumbled
• salsa
• sour cream

Scrub each potato and slice in half lengthwise. Set aside.

Use a small bowl to combine oil, garlic, red pepper and brush the surface of each potato with the oil mixture.

Preheat grill to medium heat, place cut side down onto grill. Grill potatoes uncovered for 20 to 25 minutes or until potatoes are tender, turning only once half way through grilling.

Carefully scoop out the insides of each potato half, leaving a 1/2 inch shell. Brush the insides of each shell with the remaining oil mixture.

Sprinkle each potato with cheese and bacon bits and return them, cut side up to the grill for approximately 5 to 7 minutes or until cheese is completely melted.

Once the cheeses has completely melted remove from grill and transfer to a serving platter. Top each potato skin with salsa and sour cream.

Preparation time: 15 minutes
Cooking time: 45 minutes

License to Grill, page MIA