“Grilled Twice-Baked Potatoes”

Nothing says summertime like grilling…Today you can grill just about anything. How about my Grilled Twice-Bake Potatoes for an easy, delicious accompaniment to your grilled steak, chicken or seafood. If you’re vegetarian, omit the bacon from these potatoes and joy. My Grilled Twice-Baked Potatoes are creamy, cheesy goodness. Idaho potatoes are baked then the inside is scooped out and mixed with sour cream, mascapone cheese, cheddar cheese, bacon and chives. Stuff potato mixture back in potato shell and grill. How is easy is that? Easy and flavorful… Try these potatoes this weekend – you’ll be glad you did. Share your recipe ideas for Twice Baked Potatoes.

Grilled Twice-Baked Potatoes

Grilled Twice-Baked Potatoes

4 medium-sized Idaho baking potatoes, scrubbed

4 oz. mascarpone cheese, at room temperature

2/3 to 3/4 cup sour cream

1 cup shredded extra sharp cheddar cheese

4 oz. Pancetta bacon, cooked and crumbled; reserve fat

3 T. minced fresh chives

Salt and pepper to taste

Preheat oven to 375 degrees. Poke potatoes several times with fork. Bake potatoes directly on rack in oven for about 1 hour or until soft. Remove from oven and cool until easy to handle.

Preheat grill; clean grates and maintain medium heat, 350 to 375 degrees.

When potatoes are cool enough, cut off upper 1/3 of each potato. Scoop out flesh, leaving 1/4 inch of flesh in each.  Place potato flesh in a large mixing bowl and add mascarpone cheese, sour cream, cheddar cheese, bacon and chives. With hand mixer, beat until well combined and creamy. Season with salt and pepper to taste.

Use reserved bacon fat to coat potato shells. Divide mixture between each potato shell. Place filled potatoes on heavy-duty foil over indirect heat. Close lid and cook for 20 minutes or until potato skin is crispy. Let rest for 3 to 5 minutes before serving.