- Prep time 30 minutes
- Total time 1 hour
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat barbecue to medium-high heat (about 375°F), lighting only one or two burners (in preparation for cooking over indirect heat); grease grill. Brush potatoes with oil on each side; season with salt and pepper. Place potatoes on grill over unlit burners, cut side down. Close lid and grill until potatoes are tender and skin begins to brown, 30 to 40 minutes. Set aside until cool enough to handle.
In cast-iron skillet, cook bacon over lit burners until it starts to brown, 4 to 5 minutes. Add shallot and continue cooking until shallot is soft, about 2 minutes. Transfer bacon and shallot to paper towel-lined plate; drain.
Using small spoon, carefully remove flesh from reserved potatoes, leaving 1/4-inch thick wall. Place flesh in large bowl and mash. Add bacon mixture, cheese curds, mozzarella and Cheddar, and two-thirds of the green onions; mix well. Season with salt and pepper, if desired. Stuff potato halves with mashed potato mixture.
Return potatoes to grill over unlit burner. Close lid and grill until cheese is melted, 5 to 10 minutes. Transfer to serving platter. Drizzle with gravy and sprinkle with remaining green onions.
Nutritional facts PER SERVING
- Calories 335
- Total fat 13 g
- Saturated fat 6 g
- Cholesterol 50 mg
- Sodium 650 mg
- Total carbohydrate 34 g
- Fibre 2 g
- Sugars 2 g
- Protein 20 g
- Iron 1.9 mg
