Plank-Grilled Stuffed Potato Skins

Plank-Grilled Stuffed Potato Skins
Makes 4
Sobeys

Preheat grill to medium-high. Wash and scrub potatoes; prick all over with fork. Microwave on high, turning once, 8 to 10 min. until potatoes can be easily pierced with a fork. When cool enough to handle, cut each potato in half lengthwise. Scoop flesh into bowl, leaving 1/2-in./1-cm thick potato “shells”.
Mash the scooped-out potato flesh with sour cream, salt and pepper. Stir 1/4 cup (60 mL) cheese, bacon and 4 tsp (20 mL) chives. Fill potato skins. Top with remaining cheese. Arrange on plank and place on grill. Close lid and cook 12 to 15 min.; or until cheese melts and potato is heated through. Garnish with remaining chives to serve.

TIP: For a vegetarian option, omit the bacon and stir in sautéed onions and mushrooms. Substitute plain Greek yogourt for the sour cream.

Print version

2 Russet potatoes - about 1 lb (500 g)
1/3 cup (75 mL) light sour cream
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) shredded Cheddar cheese
4 slices Sensations by Compliments Thick Centre Cut Dry-Cured Bacon, cooked and finely chopped
2 tbsp (30 mL) finely chopped fresh chives, divided
1 Compliments Maple Grilling Plank, prepared according to package directions

Makes 4 Sobeys

2 Russet potatoes - about 1 lb (500 g)
1/3 cup (75 mL) light sour cream
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) shredded Cheddar cheese
4 slices Sensations by Compliments Thick Centre Cut Dry-Cured Bacon, cooked and finely chopped
2 tbsp (30 mL) finely chopped fresh chives, divided
1 Compliments Maple Grilling Plank, prepared according to package directions

Preheat grill to medium-high. Wash and scrub potatoes; prick all over with fork. Microwave on high, turning once, 8 to 10 min. until potatoes can be easily pierced with a fork. When cool enough to handle, cut each potato in half lengthwise. Scoop flesh into bowl, leaving 1/2-in./1-cm thick potato “shells”.
Mash the scooped-out potato flesh with sour cream, salt and pepper. Stir 1/4 cup (60 mL) cheese, bacon and 4 tsp (20 mL) chives. Fill potato skins. Top with remaining cheese. Arrange on plank and place on grill. Close lid and cook 12 to 15 min.; or until cheese melts and potato is heated through. Garnish with remaining chives to serve.

TIP: For a vegetarian option, omit the bacon and stir in sautéed onions and mushrooms. Substitute plain Greek yogourt for the sour cream.

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