Crispy Potato Skins

Ingredients

• 6 large russet potatoes, baked for 1 hour at 400F and cooled
• 1 cup bacon, cooked and chopped
• 1 tablespoon olive oil
• 2 cups provolone cheese, shredded
• 1/4 cup green onion, chopped
• salt and pepper

Directions

1. 1

   Cut cooled baked potatoes in half lengthwise. Scoop flesh from potatoes, leaving 1/4 inch in each.

2. 2

   Drizzle with olive oil and sprinkle with salt and pepper.

3. 3

   Top with green onions, bacon, and cheese.

4. 4

   Preheat barbecue to 220F (medium-high). Place potatoes on well-oiled grill.

5. 5

   Cook for 4-5 minutes with lid closed, or until cheese has melted and bottoms of potato skins are crispy.