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CRISPY POTATO SKINS 6 large Russet Potatoes (Baked for 1 hour at 400°F/200°C and cooled) Cut potatoes in half, length ways |
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Scoop flesh from potatoes leaving ¼ inch in each potato.
Drizzle with olive oil. Add salt and pepper to taste
Sprinkle with green onions, bacon and cheese.
Preheat barbeque to 220°F/104°C 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.
Yield: 12 potato skins
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