Loaded Twice-Baked Potatoes

Directions

1. Preheat a grill to 400℉.

2. Use a fork to pierce the potatoes in several places, then place them on a piece of foil, coat with cooking oil, season with coarse salt and wrap tightly in foil. Repeat with remaining potatoes.

3. Place the potatoes directly on the grill grates, close the grill, and cook for about 1 hour until they are very tender. (Begin testing them with a toothpick after 45 minutes, when the toothpick moves in and out like butter they’re done.) When the potatoes are cooked, remove the foil and slice them in half horizontally. Use a spoon to carve out the interior flesh of the potatoes (leaving ¼ inch of shell all around) and place in a bowl. Place the potato skins on a baking sheet,  season generously with Potato Slayer, and return to the grill for another 20 minutes.

4. Using a whisk or electric mixer, mix the warm potato interior with milk, butter, and bacon bits until smooth. Transfer the potato mixture to a zip lock bag and cut the tip off the bag (this will make it easier to fill the potato skins). Add about 1 tbsp of cheddar cheese to the bottom of each potato shell. Then fill each potato with the potato mixture, and smooth the top of the filing with a spoon. Top each potato with an equal amount of the remaining cheese, and then bake for an additional 20 min.

5. Top each potato with another sprinkle of Potato Slayer, and allow them to cool for 5-10 minutes, then garnish with sour cream and thinly sliced green onions and serve.