Grilled Twice-Baked Potatoes
Grilled Twice-Baked Potatoes
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 628
- Total Fat
- 49
- Saturated Fat
- 20
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 20
- Cholesterol
- 103
- Sodium
- 787
- Total: 1 hr 40 min
- Active: 40 min
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 628
- Total Fat
- 49
- Saturated Fat
- 20
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 20
- Cholesterol
- 103
- Sodium
- 787
- Total: 1 hr 40 min
- Active: 40 min
Ingredients
4 russet potatoes
Kosher salt and pepper
Kosher salt and pepper
One 8-ounce package cream cheese, softened
1 cup grated Monterey Jack
1 tablespoon garlic powder
Pinch smoked paprika
12 slices bacon, cooked crisp and crumbled, for garnish
12 slices bacon, cooked crisp and crumbled, for garnish
4 scallions or chives, thinly sliced, for garnish
Directions
- Preheat the oven to 400 degrees F. Prepare a grill for medium heat.
- Prick the potatoes with a fork and bake until cooked through and tender, 1 hour. Scoop the flesh into a bowl, leaving the skins intact. To the bowl, add some salt and pepper, the cream cheese and Monterey Jack, and the garlic powder. Mix until well blended, then spoon into the potato shells. Sprinkle with smoked paprika.
- Place the stuffed potatoes on the grill and cook for 10 minutes. Serve topped with bacon and scallions.
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