This wood-fired spud has it all - smoky bacon, melted cheese, and crisp chives atop puffy clouds of twice baked potatoes.
8 baking potatoes
1-1/2 to 2 cups hot milk, or as needed
12 tbsp melted butter, or more to taste
2 tbsp minced chives, optional
6 strips cooked bacon, crumbled
Salt and pepper, to taste
2 cups cheddar cheese, shredded
Additional minced chives, for garnish
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Scrub the potatoes under cold running water and pat dry with paper towels. Poke in several places with a fork.
Arrange the potatoes directly on the grill grate and bake for about 1 hr and 15 minutes, or until the potatoes are cooked through.
Use oven mitts to transfer the potatoes to a rimmed baking sheet. Let the potatoes cool slightly for 5 to 10 minutes. Turn grill temperature down to 375℉.
Cut the potatoes in half lengthwise, and scoop the potato flesh into a bowl leaving a 1/4” shell.
With a mixer, whip on low speed for about 30 seconds. Slowly add the hot milk and melted butter. Increase the speed to medium-high and whip until the potatoes are fluffy and smooth, 90 seconds to 2 minutes.
Stir in the chives and bacon. Add salt and pepper to taste.
Lay the hollowed-out potato skins on a large baking sheet and fill each skin to heaping with the whipped potato filling. Top each potato half with a generous sprinkling of cheese.
Cook at 375℉ for 20 minutes or until golden brown and cheese is melted.
Remove from grill and top with chives, if desired. Enjoy!
*Cook times will vary depending on set and ambient temperatures.
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