Linebacker Barbecue Potatoes
Chef: Chris Lily
Prep Time: 10 min.
Cook Time: 1½ hours
Serves: 4-6 people
Ingredients:
4-6 Extra Large Baking Potatoes
8 OZ Sour Cream
2 Tbs Hidden Valley® Ranch dry seasoning mix
8 OZ Whipped Butter or Margarine
3 Cups Cheddar Cheese, shredded
1/3 Cup Fresh Scallions, chopped
6-8 Slices of Cooked Bacon, crumbled
Directions:
Prepare your outdoor grill for indirect heat, by building a charcoal fire on one side of the grill, leaving the other side void. Preheat the grill to 450 degrees Fahrenheit.
Wash the potatoes and wrap them with aluminum foil. Place the wrapped potatoes over the void side of the grill, close the grill lid, and cook for 1½ hours or until the potatoes soften. Remove the potatoes and set aside.
In a small bowl, mix the sour cream and the Hidden Valley® Ranch Seasoning mix.
Cut each potato open and add butter, seasoned sour cream, cheese, scallions, and bacon bits. For added impact, try topping your overstuffed potatoes with grilled chicken, turkey, beef, or pork.
RECIPE CREATED BY CHAMPION PITMASTER, CHRIS LILLY, ON BEHALF OF KINGSFORD® CHARCOAL