- 6 medium-sized potatoes (about 8 oz. each)
- 2 Tbs. butter, melted
- 1/2 C. Picante sauce
- 1 C. shredded cheddar cheese (4 oz.)
- 6 slices bacon, crisp-cooked and crumbled
- 2 Chopped green onions
- 1/2 C. sour cream
Scrub potatoes; prick with a fork. Tear off six 18×9-inch pieces of heavy foil. Fold each in half to make a 9-inch square. Wrap each potato in a foil square. Grill on an uncovered grill directly over medium-slow coals for 1 to 2 hours or until tender. Unwrap potatoes. Cool enough to handle. Cut potatoes in half lengthwise. Scoop out potato pulp, leaving 1/4-inch-thick shell. Brush the inside of each potato with melted butter. Spoon 2 tsp. Picante sauce into each potato shell. Sprinkle each with cheese. Add bacon. Grill potato skins on an uncovered grill directly over medium coals for 10 to 12 minutes or until skins are crisp. Sprinkle with green onion and add 1 teaspoon sour cream. Makes 12 appetizer servings.