Ingredients
2 large baking potatoes
2 tablespoons butter, melted
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
3 bacon strips, cooked and crumbled
2 green onions, chopped
Sour cream
Directions
Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 inches on the potato skins. Place skins on a microwave safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, salt and pepper; brush over both sides of potato skins.
Grill the potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn the potatoes and position over indirect heat; grill 2 minutes longer. Top with the cheese. Cover and grill 2-3 minutes or until cheese is melted. Sprinkle with the bacon and onions. Serve with the sour cream.
Recipe Courtesy Of
Taste of Home
Share Your Thoughts
Have a question about this recipe or just want to share what you thought? We’d love to hear from you!
Submit a Recipe
Submit your recipe for possible publication in Carolina Country magazine.
More Appetizer Recipes
View All
Chorizo Cheese Balls
These golden brown, bready little nuggets spiked with cheese and sausage scream holiday decadence.
Lamb Soubise
Fancy up your appetizer repertoire with this skewered, grilled and marinated leg of lamb that rests on top of a velvety, onion bechamel sauce known as soubise.
