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• Step 1

  When ready to cook, set grill temperature to High and preheat, lid closed for 15 minutes.

  00:15

  450 ˚F / 232 ˚C

• Step 2

  Scrub the potatoes under cold running water and pat dry with paper towels. Poke in several places with a fork.

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  • 8  Baking Potato, equal size

• Step 3

  Arrange the potatoes directly on the grill grate and bake for about 1 hr and 15 minutes, or until the potatoes are cooked through.

  01:15

  450 ˚F / 232 ˚C

• Step 4

  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℉.

  375 ˚F / 191 ˚C

• Step 5

  Cut the potatoes in half lengthwise, and scoop the potato flesh into a bowl leaving a 1/4” shell.

• Step 6

  With a mixer, whip on low speed for about 30 seconds. Slowly add the hot milk (start with 1 1/2 C then see if you need the remaining 1/2 C) and melted butter. Increase the speed to medium-high and whip until the potatoes are fluffy and smooth, 90 seconds to 2 minutes.

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  • 2 Cup milk

  • 12 Tablespoon butter, melted

• Step 7

  Stir in the chives and bacon. Add salt and pepper to taste.

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  • 2 Tablespoon chives, chopped

  • 6 Strips cooked bacon, crumbled

  • As Needed salt

  • As Needed pepper

• Step 8

  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.

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  • 2 Cup shredded cheddar cheese

• Step 9

  Cook at 375℉ for 20 minutes or until golden brown and cheese is melted.

  00:20

  375 ˚F / 191 ˚C

• Step 10

  Remove from grill and top with chives, if desired. Enjoy!

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  • As Needed Chives, fresh