How to make
Ingredients
4
Baking (russet) potatoes, about 1.5 kg6
Slices PC®Old Fashioned Style Extra Thick Cut Naturally Smoked Bacon1 pkg (340 g)
PC®Smokin' Stampede Flavour Cheese Blend1/2 cup (125 mL)
PC®Plain 2% M.F. Greek Yogurt3 tbsp (45 mL)
Milk1 tsp (5 mL)
Salt1/4 tsp (1 mL)
Freshly ground black pepper2 tbsp (25 mL)
Olive oil1/3 cup (75 mL)
Sliced green onions
How to make
- Step 1
Preheat barbecue to medium heat. Poke potatoes all over with a fork. Wrap individually in foil.
- Step 2
Place potatoes on grill. Close lid. Cook for 60 to 70 minutes, turning often, or until potatoes are tender when pierced with a knife. Cool slightly. Leave barbecue on.
- Step 3
Meanwhile, place bacon in cold frying pan. Cook over medium heat for 4 to 6 minutes per side or until cooked. Drain on paper-towel lined plate; chop.
- Step 4
Unwrap potatoes. Cut in half lengthwise and scoop two-thirds of potato flesh into a bowl. Mash with cheese, yogurt, milk, salt and pepper. Divide mixture evenly among potato skin shells. Place potatoes on piece of foil on upper rack of the barbecue. Brush with oil. Close lid and cook for 15 to 20 minutes or until cheese is melted and filling is hot. Sprinkle with bacon; close lid and cook for 5 minutes. Serve sprinkled with green onions.
