Grilled Potato Skins

Name: Grilled Potato Skins
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 2 cooked russet potatoes; 4 slices bacon; 1 small bunch asparagus, trimmed to just the top 1/3 of the spears; BBQ sauce; 1 cup shredded Cheddar; Sour cream

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Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 4 servings

Ingredients

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2 cooked russet potatoes

4 slices bacon

1 small bunch asparagus, trimmed to just the top 1/3 of the spears

BBQ sauce

1 cup shredded Cheddar

Sour cream

Directions

Special equipment:

Toothpicks, soaked in water for 10 minutes

Preheat grill over medium-high heat.
Peel each potato and cut ends off, (so they are flat on both sides), then cut in half across the center. Scoop out 1/2-inch of the potato's center to form a crater. Wrap a piece of bacon around each chunk of potato and secure with toothpicks to keep the bacon in place.
Put the potatoes on the grill, cut side down, until the bacon is cooked. Flip once to get color on each side. Cover with foil to create a tent and turn heat down to medium to "steam" the potatoes. Put the asparagus on the grill and coat with BBQ sauce. Remove the foil from the potatoes, add the cheese to the crevice and cook until melted.
Arrange a potato in center of each plate and remove the toothpicks. Stick 3 to 4 pieces of asparagus in the cheese crevice so the asparagus is standing upright. Garnish with sour cream and serve.
Eat and enjoy.