Old MacDonald's Potato Box Recipes
Crispy Potato Skins Ingredients 6 x large Russet Potatoes (Baked for 1 hour at 400°F/200°C and cooled) 1 cup bacon, cooked and chopped (250ml) 1 tbsp olive oil (15ml) 2 cups Provolone cheese, shredded (500ml) 1/4 cup green onions, chopped (60ml) Salt and pepper to taste Directions Cut baked and cooked potatoes in half, length ways Scoop flesh from potatoes leaving ¼ inch in each potato. Drizzle with olive oil. Add salt and pepper to taste Sprinkle with green onions, bacon and cheese. Preheat barbeque to 220°F/104°C or medium high. Place potatoes over well oiled grill. Cook for 4-5 minutes with lid closed or until cheese has melted and bottoms of potatoes are crispy.

Old MacDonald's Potato Box Recipes

Crispy Potato Skins

Ingredients

6 x large Russet Potatoes (Baked for 1 hour at 400°F/200°C and cooled)
1 cup bacon, cooked and chopped (250ml)
1 tbsp olive oil (15ml)
2 cups Provolone cheese, shredded (500ml)
1/4 cup green onions, chopped (60ml)
Salt and pepper to taste

Directions

Cut baked and cooked potatoes in half, length ways

Scoop flesh from potatoes leaving ¼ inch in each potato.

Drizzle with olive oil. Add salt and pepper to taste

Sprinkle with green onions, bacon and cheese.

Preheat barbeque to 220°F/104°C or medium high. Place potatoes over well oiled grill.

Cook for 4-5 minutes with lid closed or until cheese has melted and bottoms of potatoes are crispy.