Ingredients
6
6 servings
- •6 large russet potatoes
- •1 tablespoon olive oil
- •salt and ground black pepper to taste
- •1 cup chopped cooked bacon
- •1 cup shredded provolone cheese
- •¼ cup chopped green onion
Instructions
- Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
- Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and let cool.
- Preheat an outdoor grill for medium-high heat and generously oil the grate.
- When potatoes are cool enough to handle, cut them lengthwise and scoop out flesh to within 1/4 inch of skin. Reserve flesh for another use.
- Drizzle skins with oil and season with salt and pepper. Sprinkle with bacon, provolone cheese, and green onions.
- Cook on the preheated grill with the lid closed until skins are crispy and cheese is melted, 4 to 5 minutes.
Nutritional Facts
Per 6 servings
- Calories: 552
- Carbohydrate: 68g
- Fat: 21g
- Fiber: 5g
- Protein: 25g
- Sugar: 3g
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