- Some big russet potatoes
- Cheddar cheese (we used Springbank's nine year old cheddar, older than most house-pets and sharp enough to raise the dead)
- Melted butter (3 Tbsp or so)
- Sour Cream
Assemble your ingredients.
Roast your potatoes in the grill using indirect heat (that's important) until they are soft enough to eat but firm enough to withstand a bit more grilling.
While the potatoes are baking, prepare some bacon bits.
Remove the potatoes and let cool. Then, slice them open, scoop out the flesh and lightly butter the inside/outside of the shells in order to raise the cholesterol count to a laughable level.
Put the shells back on the grill, facing down, until they just start to get crispy (about five minutes).
Flip the shells and add the cheese. It will start to melt quickly so move fast.
Now add the bacon, the chives and a dollop of sour cream.
All finished. A delicious snack that has more fat than a Polish wedding buffet (gluten free though)!