How to make it

  • Brush potato halves with vegetable oil and grill over indirect heat for 35 minutes.
  • Turn several times during cooking them remove from heat allow to cool enough to handle.
  • Using a small spoon scoop out the flesh of the potatoes leaving a shell about 1/4" thick.
  • Mash potato pulp and stir in half the cheese, sour cream, milk, bacon, mustard, salt, and pepper.
  • Divide stuffing among the potato shells and top with remaining cheese.
  • Grill directly over hot coals until potatoes are heated through and cheese has melted.

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