Fully Loaded Baked Potatoes, Prep/Cook Time: ~40 mins, makes 4-8 servings.

Ingredients
4 large russet potatoes, scrubbed clean
4 slices of bacon
2 green onions
1/4 cup (57 g) butter, softened
1 cup (250 ml) sour cream
1 1/2 cups (150 g) shredded cheddar cheese
Salt and pepper to taste


Prep:

Preheat a grill, setting the burners to high. Oil the grate.

Individually wrap the potatoes in aluminum foil. Place on the grill, close the lid and cook for 30 to 40 minutes, or until tender. Let cool slightly.

Meanwhile, grill the bacon slices for 2 to 3 minutes on each side, or until they're crisp. Drain on paper towels. Chop finely.

Chop the whites off of the green onions, then thinly slice the green part. Set aside separately.

Lay the potatoes horizontally on a work surface and slice a thin layer off of each. Scoop out the potato flesh, leaving about 1/2 inch (1 cm) of flesh all around. Set the hollowed-out potatoes aside.

In a bowl, lightly mash the potato flesh. Add the butter, sour cream, onion whites, 1 cup of cheese and half the bacon. Combine well. Season with salt and pepper.

Generously stuff the hollowed potatoes. Sprinkle with the rest of the cheese, bacon and onion greens.

Reduce the grill heat to medium. Place the stuffed potatoes directly on the grate and continue cooking for 15 to 20 minutes, or until the cheese has melted.