Overstuffed Barbecue Potato

Overstuffed Barbecue Potato Print this recipe

Ingredients

  • 2 tablespoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
  • 3 cups fine shredded cheddar cheese
  • 4-6 extra large baked potatoes
  • 6-8 slices bacon crumbled
  • 8 ounces sour cream
  • 8 ounces whipped butter or margarine
  • ⅓ cup chopped, fresh scallions

Instructions

  1. 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°F.
  2. 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.
  3. In a small bowl mix the sour cream and the Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix.
  4. 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.

Credit

  1. Chris Lilly
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