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.
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® Original Ranch® Salad Dressing & 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.
• For safe meat preparation, reference the USDA
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.