Ingredients
2 large baking potatoes2 tablespoons butter, melted2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed1/2 teaspoon salt1/2 teaspoon pepper1 cup shredded cheddar cheese3 bacon strips, cooked and crumbled2 green onions, choppedSour cream
Preparation
Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 in. 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 potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat; grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
