MAIN ARTICLE:
Grilling Takes the Stress Out of Summer Entertaining
Twice “Baked” Potatoes
4 baking potatoes (10 to 12 ounces each), scrubbed and pierced with a fork
1/4 cup milk
1/4 cup butter
1/4 cup chopped chives
8 slices bacon, cooked crisp and crumbled
8 slices Borden Smoked Cheddar Natural Slices, torn into pieces
Salt and pepper, to taste
Microwave potatoes on high until tender, about 9 to 10 minutes per side.
Cut potatoes in half and scoop cooked potato flesh into a mixing bowl, leaving a 1/4-inch thick “potato boat.”
To potato flesh, add milk, butter, chives, bacon, and half the cheese. Mix well. Season to taste with salt and pepper. Spoon mixture into “potato boats.”
Top potatoes with remaining cheese.
“Bake” for about 20 minutes longer on preheated grill that has been lined with heavy-duty aluminum foil. When potatoes are done, the filling should be hot, the cheese should be melted, and the skins should be crisp. Yields 8 servings.
