4 to 6 extra large baked potatoes
8 ounces sour cream
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8 ounces whipped butter or margarine
3 cups fine shredded cheddar cheese
1/3 cup chopped fresh scallions
6 to 8 slices cooked bacon, crumbled
Prepare outdoor grill for indirect heat by building a charcoal fire on one side of the grill, leaving the other side void.
Preheat the grill to 450 degrees.
Wash potatoes and wrap with aluminum foil.
Place wrapped potatoes over the void side of
the grill, close grill lid,
and cook for 1 1/2 hours
or until potatoes soften.
Remove potatoes and set aside. In small bowl, mix
sour cream and ranch seasoning mix.
Cut each potato open
and add butter, seasoned sour cream, cheese, scallions, and bacon bits.
For added impact, try
topping your overstuffed potatoes with grilled
chicken, turkey, beef or
pork.
Recipe created by champion pitmaster Chris Lilly, on behalf of Kingsford charcoal
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