Ingredients
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2 large baking potatoes, cleaned and dried
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3 tablespoons butter, melted
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1 -2 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
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1/2 teaspoon kosher salt
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1/8 teaspoon garlic powder
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1 cup shredded cheddar cheese
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3 slices cooked bacon, crumbled
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2 green onions, chopped
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1/2 teaspoon fresh ground pepper
Instructions
- Cut each potato lengthwise into four wedges.
- Cut away the white portion, leaving 1/4 inches on the potato skins.
- Place skins on a microwave-safe plate.
- Microwave, uncovered, on high for 8-10 minutes or until tender.
- Combine the butter, rosemary, garlic powder, salt and pepper.
- Brush over both sides of potato skins.
- Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned.
- Turn potatoes and position over indirect heat.
- Grill 2 minutes longer.
- Top with cheese.
- Cover and grill 2-3 minutes longer or until cheese is melted.
- Sprinkle with bacon and onions.
- Serve with sour cream.