Ingredients (7)
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fine shredded cheddar cheese 3 cups
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extra large baked potatoes 4-6
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bacon crumbled 6-8 slices
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sour cream 8 ounces
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whipped butter or margarine 8 ounces
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chopped, fresh scallions ⅓ cup
Steps (4)
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1Prepare 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.
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2Wash 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.
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3In a small bowl mix the sour cream and the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet.
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4Cut 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.
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