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6 4-to-6 ounce of russet Potatos
1 tablespoon of cooking oil - (15ml)
1 minced garlic clove
teaspoon ground red pepper - (1.25ml)
1 cup of shredded cheddar cheese - (250ml)
6 slices of cooked an 15415l1119p d crumbled bacon
cup of thick and chunky salsa - (175ml)
cup of sour cream - (175ml)

Scrub each potato and slice cleaned Potatos in half lengthwise and 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 a medium heat, place cut side down onto grill. Grill Potatos uncovered for 20 to 25 minutes or until Potatos are tender, turning only once half way through grilling.

Carefully scoop out the insides of each potato half, leaving a 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.

Serve and enjoy!

Yields: 12 appetizer servings

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