Grilled Potato Volcanoes

Ingredients:

Directions:

1. Preheat the grill to 400 degrees F.
2. Wash the potatoes and pierce with a fork a few times to vent. Drizzle each potato with vegetable oil and wrap in aluminum foil (wrap individually).
3. Grill for about 20 minutes over direct heat.
4. While the potatoes are cooking, combine half the cheddar cheese, cream cheese, and ½ cup green onions in a bowl. Mix until well combined and set aside.
5. Leave the grill on but remove the potatoes from the grill and unwrap the foil. Let cool enough that you can handle the potatoes. Slice off the round part of both ends; you want each potato to be able to stand up. Use a melon baller to carve out the center of each potato, leaving a bit of thickness at the bottom and don’t make the walls too thin. Discard the potato you removed or save for use another time.
6. Fill each potato with the cheese mixture, pressing down so the potatoes are full. You might not use all the filling.
7. Wrap 2 strips of bacon around each potato and secure with toothpick.
8. Place the potatoes in a grill basket (if you have one). This makes for easy transport and keeps the potatoes stable while grilling.
9. Place the grill basket on the grill, over indirect heat. Keep the outside burners on but turn off the center burners. You want the grill to be around 350 degrees F for the final cook time. Cook for 30 minutes with the lid closed. If the bacon isn’t crisp or done to your liking, cook for an additional 5-10 minutes.
10. Top the potatoes with the remaining cheddar cheese and close the lid to melt.
11. Remove from the grill and transfer to plates to serve. Garnish with additional sliced green onion and a dollop of sour cream.
12. Serve immediately while hot and enjoy!