Total Steps
6
Ingredients
9
Tools Needed
10
Ingredients
- 6 null baking potatoes (about 8 oz each)
- 2 tablespoons butter, melted
- 1/2 cup picante sauce
- 1 cup shredded cheddar cheese
- 3 slices bacon, cooked crisp and crumbled
- 1/2 cup finely-chopped fully-cooked ham
- chopped tomato(optional)
- sliced green onion(optional)
- 1/2 cup dairy sour cream
Instructions
Step 1
Scrub potatoes clean and prick them several times with a fork. Prepare six 9x9-inch squares of heavy foil by folding 18x9-inch pieces in half. Wrap each potato in a foil square. Grill the wrapped potatoes directly over medium-slow coals until tender. (Alternatively, potatoes can be baked or microwaved as described in the next steps).
Step 2
If baking, prick potatoes with a fork and bake in a 375°F (190°C) oven until tender.
Step 3
If microwaving, place 3 pricked potatoes in the microwave. Cook on 100% power (high), rearranging once after 7 minutes, until tender. Repeat with the remaining potatoes.
Step 4
Unwrap the cooked potatoes and allow them to cool slightly until they can be handled comfortably.
Step 5
Carefully cut each potato in half lengthwise. Scoop out the potato pulp, leaving a 1/4-inch thick shell. (Save the scooped-out potato for another use.) Brush the inside of each potato shell with melted butter. Spoon 2 teaspoons of picante sauce into each shell. Sprinkle with shredded cheddar cheese, then add bacon or ham.
Step 6
Place the filled potato skins on an uncovered grill directly over medium coals. Grill until the skins are crisp and the cheese is melted and bubbly. If desired, sprinkle with chopped tomato and sliced green onion. Top each grilled potato skin with a dollop of sour cream before serving.