Grilled, Loaded Twice-Baked Potatoes

Ingredients

• 4 medium Idaho baking potatoes, scrubbed
• 4 ounces cream cheese, room temperature
• 1/2 cup sour cream
• 8 ounces extra-sharp cheddar cheese, shredded, divided use
• 4 slices peppered bacon, cooked and finely crumbled
• 3 tablespoons finely minced, fresh chives
• Kosher salt
• 4 tablespoons butter, melted

Directions

1. Set an oven rack in the center and heat the oven to 375 degrees F. Prick each potato several times with a fork, then set the potatoes directly on the rack. Bake for about 1 hour, until the insides are tender and the skins have begun to crisp. Take the potatoes out of the oven.
2. Heat a gas grill to 375 degrees F. Once the potatoes are cool enough to work with, cut away the top third from each one. Spoon the potato flesh into a medium bowl, keeping a ¼-inch layer of potato inside the skins.
3. Add the cream cheese and sour cream to the bowl, then use a hand-held mixer to beat everything together until fluffy and well blended, about 30 seconds. With a wooden spoon, stir in all but ¼ cup of the cheddar cheese, along with the bacon and chives. Add kosher salt to taste.
4. Coat the outside of the potato skins with the melted butter. Spoon the filling generously back into the hollowed potatoes, then scatter the reserved cheese over the tops. Set them in the center of the grill over direct heat and cook until the skins are crisp and crackly, the filling is hot, and the cheese on top is bubbling, 7-10 minutes. Take them off the grill and let them cool for 3 minutes before serving.