INGREDIENTS
· 2 large baking potatoes
· 2 tablespoons butter, melted
· 2 teaspoons minced fresh rosemary
· 1/2 teaspoon salt
· 1/2 teaspoon pepper
· 1 cup shredded Cheddar cheese
· 3 bacon strips, cooked and crumbled
· 2 green onions, chopped
· Sour cream
DIRECTIONS
1. Cuteach potato lengthwise into four wedges. Cut away the white portion, leaving1/4 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.
2. Grillpotatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes oruntil lightly browned. Turn potatoes and position over indirect heat; grill 2minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or untilcheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
